Ingredients
Directions
Make the garlic chili paste: Crush the garlic, cilantro stems, and chilis together with a mortar and pestle or in a small food processor until they become a paste-like consistency.
Transfer the crushed garlic and chili mixture to a medium bowl and stir in the date paste, coconut aminos, and lime juice. Set aside.
Place the long beans in a large bowl and mash them with a potato masher until the skin breaks and they are bruised.
Add the tomatoes to the bowl and do the same, smashing them with a potato masher until the tomatoes are crushed.
Add the papaya, ¼ cup of the peanuts, and the dressing to the bowl. Stir to combine.
Stir in the remaining peanuts and basil leaves.
Divide the salad among four plates and add more peanuts, if desired.
Chef's Notes
Substitutions
Use traditional green beans or French green beans in place of long beans.
For the tomatoes, use grape tomatoes or chopped tomatoes of another variety.
If you’re unable to find papaya, use jicama or shredded green cabbage.
Use crushed almonds in place of peanuts.
Use organic reduced-sodium tamari or soy sauce in place of coconut aminos.
Instead of date paste use 3 tablespoons of maple syrup.
Use basil or parsley stems in place of cilantro stems.
Nut-Free
Omit the nuts or try sunflower seeds or pumpkin seeds in place of peanut nuts.
Crush the Peanuts
Crush the peanuts with a mortar and pestle or chop them into small pieces manually with a knife and cutting board.
How to Shred or Julienne Green Papaya
Peel away the skin. Cut the papaya in half and remove the seeds in the center with a spoon, discarding or composting them. Place the papaya, cut side down on a cutting board, and cut in half widthwise. Then julienne (slice into thin strips) with a Chef’s Knife. Alternatively, you can shred the papaya if it’s firm enough with a mandoline.
Prep Ahead
Make the date paste ahead of time and store in the fridge for up to 7 days or freeze for up to 3 months.
Storage
Store in an airtight container in the refrigerator for up tp 4 days.
Ingredients
Directions
Make the garlic chili paste: Crush the garlic, cilantro stems, and chilis together with a mortar and pestle or in a small food processor until they become a paste-like consistency.
Transfer the crushed garlic and chili mixture to a medium bowl and stir in the date paste, coconut aminos, and lime juice. Set aside.
Place the long beans in a large bowl and mash them with a potato masher until the skin breaks and they are bruised.
Add the tomatoes to the bowl and do the same, smashing them with a potato masher until the tomatoes are crushed.
Add the papaya, ¼ cup of the peanuts, and the dressing to the bowl. Stir to combine.
Stir in the remaining peanuts and basil leaves.
Divide the salad among four plates and add more peanuts, if desired.
