Ingredients

  • 15 green beans, chopped in half the long way
  • 3 shallots, sliced
  • 3-5 limes (about 5 tablespoons of lime juice)
  • 2 tablespoons fish sauce (or substitute coconut aminos)
  • 2 tablespoons honey
  • 3 cloves garlic, grated
  • 1 large green papaya
  • 10 cherry tomatoes, quartered
  • 1 small red bell pepper, sliced very thin
  • 2 green onions, sliced
  • 1 thai chili, minced very small (optional, very spicy)
  • 1/4 cup chopped peanuts (optional)
6 Servings
Course Appetizers, Dinner, Lunch, Sides
Servings 6 side salads

Instructions

  • In a frying pan, cook the green beans for about 5 minutes. Remove from heat.
  • Add the shallots to the pan and cook for about 25 minutes until browned and crispy. Set aside.
  • In a bowl, mix the lime juice, fish sauce or aminos, honey, and garlic. Stir to combine.
  • Cut the papaya in half and lay it flat on the cut side. Peel the papaya, then use a julienne peeler or julienne attachment for a mandoline to cut the papaya into very thin strips.
  • Put all the papaya into a bowl and add the lime juice mixture.
  • Add in the cooled green beans, tomatoes, red pepper, the thai chili if using, and the green onions. Stir to combine and season with salt as needed. 
  • Serve and top with the crispy shallots and the peanuts.