Green Papaya Salad Ala Bobby Flay

READY IN: 32mins
Recipe by Chicagoland Chef du Jour

I love anything Thai and this is a great side salad. From "Hot Off the Grill with Bobby Flay Episode: Tropical Grilling

Top Review by Marietta Mary Lou

So satisfying! I don't measure too carefully, but it is perfect...and probably would be with other slight variations in the proportions. Otherwise, I used all the ingredients listed, but added fresh Thai basil and cooked shrimp. It gave me the opportunity to run my new food processor thru its various shredding discs. They all would have resulted in a very satisfactory result but I favor the thread-like shreds. I combined the sugar and liquids b/f dressing the salad. What a joy to find something so luscious yet supremely healthful!

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to a boil.
  2. Add the string beans and cook for 2 minutes. Remove and plunge into cold water to stop further cooking.
  3. Drain well and cut each bean in half.
  4. Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips.
  5. Roughly chop all but 2 tablespoons of peanuts.
  6. In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro.
  7. Garnish with remaining peanuts and cilantro.

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