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Author Notes: This is a summer favorite when green papaya and long green beans are in season. It is usually topped with grilled shrimp. It tastes 'cooked', but the cooking is actually bruising the vegetables to soak in the salty, sweet, sour dressing. —edamame2003
Food52 Review: Without a pok pok, I just put it in a bowl with a tight lid and shook it violently to bruise everything a little bit. I found it on the spicy side, but a lovely mix of salty and sweet. —Stephanie Bourgeois
Prep time: 25 min
For the dressing
cup fish sauce
tablespoons palm sugar (or regular sugar)
crushed Thai bird peppers (optional or remove seeds to adjust)
For the salad
cups shredded green papaya
to 10 cherry tomatoes
cup shredded carrots
cup long green beans, cut into 1" pieces
cup roasted peanuts, chopped for garnish(optional)
handful cilantro leaves for garnish
- In a mortar, smash the garlic into a paste.
- Add the chili peppers and smash lightly.
- Move to a separate bowl and add the remaining 'dressing' ingredients. Adjust to your taste.
- In the mortar add the 'salad' ingredients to fill up to half the mortar. Bruise the vegetables using the pestle.
- Add some of the dressing and lightly pound the dressing into the vegetables.
- Continue until all the salad and dressing is mixed.
- Garnish with peanuts and cilantro
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dish in the Raw