To order Thailand's famous spicy Green Papaya Salad you specify the amount of chilies you want in it. Either 1, 3, 5, 7… (even number of chilis are unlucky!) Usually, to combat the spicy, most Thai salads include coconut palm sugar in the recipe.
*I used about equal parts cucumber, carrots, bean sprouts and mango.
Chopped Bean Sprouts
Shredded Green Mango
*Add however much you like of these ingredients (this trifecta is a Thai main staple.)
Chopped Green Onion
Diced Baby Purple Onion
1/2 orange, roughly diced
1 Tbls coconut oil
1 tsp salt
1 tsp chili powder
small handful cilantro
1 baby purple onion
1. Prepare the vegetables and toss to mix them together in a bowl.
2. Add the dressing ingredients to a food processor and process until smooth.
3. Pour whatever amount of the dressing you would like over the salad, mix, and chill for 30 minutes.
4. The rest of the dressing can be stored in the fridge.
Ideas for Eating:
Have it by itself as a side dish.
Use the salad as a garnish in a fish taco!
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