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

Cov khoom xyaw pab raws li cov 2 as a starter or side dish

half an unripe papaya, peeled, deseeded and shredded
2 birds-eye chillies, txhoov
10 cherry tomatoes
ib handful (60g, 2 ooj) of fine green beans cut in half
a handful of roasted peanuts, slightly crushed
lettuce and a sliced spring onion to serve, yeem

for the dressing

the juice of 2 limes
a tablespoon of brown sugar
a tablespoon of brown miso paste
3 qej cloves, tsuav

Txujci

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.