Thum Mak Hoong (Easy Lao Papaya Salad Recipe)
This Lao recipe for papaya salad is tangy, and perfectly balanced with a fresh crunchy texture. It’s a quick, tasty way to bring tasty raw vibes to your vegan Southeast Asian cooking.
Servings: 8 cups
Calories: 123kcal
Cost: $7.50
Ingredients
Dressing Ingredients:
- 2 cloves garlic minced
- 2 bird’s eye chilies thinly sliced
- 1 teaspoon ginger grated
- 1 ½ teaspoons red curry paste
- 2 tablespoons lime juice
- 2 ½ teaspoons tamari
- 2 tablespoons tamarind concentrate
- 2 tablespoons vegetarian oyster sauce
- 3 tablespoons coconut sugar palm sugar, or brown sugar
Salad Ingredients:
- 5 cups shredded green papaya
- 1 medium size carrot
- 1 cup sliced cherry tomatoes
- 1 cup string beans chopped
- ½ cup chopped dry roasted peanuts
To serve and garnish:
- ¼ cup crushed roasted peanuts
- ¼ cup cilantro leaves
- Lime wedges
Instructions
- In a medium size mixing bowl, combine minced garlic cloves, chilies ginger, curry paste, lime juice, tamari, tamarind concentrate, vegetarian oyster sauce, and coconut sugar.
- Peel the papaya with a vegetable peeler, or carefully with a sharp knife, and scoop out and discard the seeds.
- Either using a mandolin with a julienne attachment, or using a large shredding blade on a food processor, or hand held grater, shred the papaya and carrot.
- Mix the papaya, carrot, cherry tomatoes, string beans, and peanuts into the dressing at the bottom of the mixing bowl and mix to combine.
- Transfer the salad to an attractive serving dish and garnish with peanuts, cilantro and lime wedges.
Notes
🍈 Go Green or Go Home:
Use only green, firm papaya for this salad. Ripe papaya will turn mushy and lacks the tangy flavor that makes this dish so refreshing. 🌶️ Spice to Your Taste:
Bird’s eye chilies pack a punch, so if you prefer a milder salad, start with one chili and taste the dressing first. You can always add more heat, but once it’s in, there’s no going back. ✂️ Precision Pays Off:
A mandoline slicer is your best friend for perfect, even “noodles,” but if that’s too intimidating, hand-cutting works too—just aim for thin, matchstick-sized pieces. Or use a grater for an easier option.
Use only green, firm papaya for this salad. Ripe papaya will turn mushy and lacks the tangy flavor that makes this dish so refreshing. 🌶️ Spice to Your Taste:
Bird’s eye chilies pack a punch, so if you prefer a milder salad, start with one chili and taste the dressing first. You can always add more heat, but once it’s in, there’s no going back. ✂️ Precision Pays Off:
A mandoline slicer is your best friend for perfect, even “noodles,” but if that’s too intimidating, hand-cutting works too—just aim for thin, matchstick-sized pieces. Or use a grater for an easier option.
Nutrition
Calories: 123kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 181mg | Potassium: 225mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1660IU | Vitamin C: 20mg | Calcium: 26mg | Iron: 1mg