Tam Mak Hoong Green Papaya Salad

By AislePrompt Editorial · Published 2026-09-27 · Updated 2026-09-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant and spicy salad made with shredded green papaya, long beans, and cherry tomatoes, tossed in a tangy lime and fish sauce dressing. This Asian recipe (vegetarian), ready in about 25 minutes, pairs Green papaya, unripe and shredded, Long beans, cut into 3-inch pieces, Cherry tomatoes, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 5 min Serves 4 Laotian cuisine 120 cal/serving

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Ingredients

500g Green papaya, unripe and shredded
100g Long beans, cut into 3-inch pieces
1 cup Cherry tomatoes, halved
3 tbsp Fish sauce
3 tbsp Lime juice
2 tbsp Palm sugar
2 cloves Garlic, minced
3-5 Dried red chilies
1/4 cup Roasted peanuts, crushed
2 tbsp Water

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Cuisinart Knife Set, 12pc Ceramic Coated Knife Set with 6 Blades & 6 Blade Guards, Lightweight, Stainless Steel, Durable & Dishwasher Safe (White)
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Instructions

Step 1: In a large mortar, pound the garlic and dried red chilies together until minced. 2. Add the fish sauce, lime juice, palm sugar, and water to the mortar. Mix well to dissolve the sugar. 3. Add the shredded green papaya, long beans, and cherry tomatoes to the mortar. 4. Use the pestle to gently toss and slightly crush the vegetables, ensuring they are coated in the dressing. Avoid over-mashing to keep the papaya crisp. 5. Serve immediately topped with crushed roasted peanuts.