Thai Papaya Salad Recipe | How To Make Thai Salad Dressing | Easy Healthy Veg Salad | Ruchi


Salad Using Carrots & Papaya | Carrot Salad | Papaya Salad | Healthy Salad Recipe | Salad For Breakfast | Salad For Snacks | Salad For Cravings | Som Tum Salad Recipe | Thai Green Papaya Salad | Green Papaya Salad Recipe | Salads Using Cherry Tomatoes | Salad Dressing Recipes | Salad Without Onion | Student Friendly Recipes | Salad Ideas for Lunch at Work | Salad Recipes For College Students | Salad Recipes for Tiffin | Quick & Easy | Rajshri Food

Learn how to make Thai Papaya Salad at home with our Chef Ruchi Bharani

Thai Papaya Salad Ingredients
Introduction – 0:00

How To Julienne Papaya – 0:38
1 Papaya (julienned)

How To Blanch French Beans – 1;35
8-10 French Beans (cross-cut)

How To Ice Bath The Veggies For Making Salad – 1:42
1 Carrot (julienned)
4-5 Ice Cubes

How To Make Salad Dressing – 2:15
2 Thai Chillies
1&1/2 tsp Rice Wine Vinegar
1 Lemon Juice
1 tsp Garlic (chopped)
1 & 1/2 tbsp Brown Sugar
8-10 Basil Leaves

How To Make Thai Papaya Salad – 3:31
7-8 Cherry Tomatoes
Coriander Leaves
Peanuts (crushed)

Tips For Pre-Prepping The Salad – 5:10

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Host: Ruchi Bharani
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About Thai Papaya Salad
Green papaya salad (Lao: ຕຳຫມາກຫຸ່ງ and Thai: ส้มตำ) is a spicy salad made from shredded unripe papaya, that possibly originated in Laos but nowadays is eaten throughout Continental Southeast Asia (Cambodia, Laos, Myanmar, Thailand, and Vietnam). The Thai variation som tam has been listed at number 46 on World’s 50 most delicious foods. The dish combines the five main basic tastes: sourness of the lime, the spiciness of the chili, saltiness and savoriness, and sweetness of palm sugar. The ingredients are mixed and pounded in a mortar, which is reflected in the Khmer, Lao and Thai names for the dish that literally mean “pounded papaya”. Traditionally, the local variety of green papaya salad in the streets of Bangkok is very spicy due to the addition of a fistful of chopped hot bird’s eye chili. However, with its rising popularity among tourists, it is now often served less spicy as it used to be in the past.
Instead of papaya, other ingredients can be used as the main ingredient such as Cucumber, usually the small variety (tam maak taeng, tam taengkwa).