Thai Green Papaya Salad with Mung Bean Sprouts

Fresh. Fiery. Explosive flavors in every bite. This Thai Green Papaya Salad gets a serious upgrade—crisp green papaya, juicy tomatoes, a fiery chili-lime dressing, and the perfect crunch from mung bean sprouts. Bold, vibrant, and absolutely irresistible.

Ingredients:

• 2 cups shredded green papaya
• ½ cup fresh mung bean sprouts
• ½ cup shredded carrots
• ¼ cup cherry tomatoes, halved
• ¼ cup roasted peanuts, crushed
• 2 tbsp chopped fresh cilantro
• 1 small red chili, finely sliced (adjust for heat)
• 1 garlic clove, minced
• Juice of 2 limes
• 1 tbsp fish sauce (or soy sauce for a vegan option)
• 1 tbsp palm sugar or honey
• 1 tbsp tamarind paste (for that deep umami kick)

Instructions:

1. Make the dressing – Using a mortar and pestle, pound the chili and garlic into a rough paste. Add lime juice, fish sauce, palm sugar, and tamarind paste. Mix until everything dissolves into a bold, tangy, slightly sweet dressing.

2. Toss the salad – In a large bowl, combine the shredded green papaya, mung bean sprouts, carrots, and cherry tomatoes.

3. Coat with flavor – Pour the dressing over the salad and toss vigorously. Every strand of papaya and sprout should be soaked in that fiery, citrusy goodness.

4. Finish strong – Sprinkle over crushed peanuts and fresh cilantro for that final layer of crunch and freshness.

5. Serve immediately – Fresh, crisp, and packed with explosive Thai flavors.

Bright. Crunchy. Addictive. The mung bean sprouts take this classic to the next level—light, refreshing, and full of texture.