I havent called this green papaya salad as whenever I’ve bought the greenest hardest papayas in the UK they have been orange and softer towards the middle. They still make delicious salads though! This is a vegan version of the Thai classic with miso providing the deep umami (instead of fish sauce). Traditionally fiery, temper it to taste using fewer chillies if necessary.
The easiest way to shred the papaya is to use the julienne blade on a food processor, alternatively you can buy a small inexpensive tool specifically for the purpose or use a large sharp knife.
It can be a starter or a side dish and is delicious served with brown rice and tofu
Ingredients serves 2 as a starter or side dish
half an unripe papaya, peeled, deseeded and shredded
2 birds-eye chillies, chopped
10 cherry tomatoes
a handful (60g, 2 ounces) of fine green beans cut in half
a handful of roasted peanuts, slightly crushed
lettuce and a sliced spring onion to serve, optional
for the dressing
the juice of 2 limes
a tablespoon of brown sugar
a tablespoon of brown miso paste
3 garlic cloves, minced
Blanch the green beans in boiling water and then plunge in iced water
Put all the dressing ingredients in a jar and shake until thoroughly mixed and the sugar has dissolved
Drain the beans and put in a large bowl with the papaya chillies and tomatoes. Add the dressing and toss gently with two spoons to coat
Top with the crushed peanuts
Arrange with the lettuce and spring onion if using.