Digital Collections
Celebrating the breadth and depth of Hawaiian knowledge. Amplifying Pacific voices of resiliency and hope. Recording the wisdom of past and present to help shape our future.
Kilinahe Coleman
INGREDIENTS:
1 small or medium green papaya (you can also substitute cabbage and carrots, or cucumber!)
2-3 cloves of peeled garlic
1 tbsp peanuts (optional)
1-2 Hawaiian or Thai chili peppers to taste
½ tsp salt
2 tbsp sugar
3 tbsp fresh lime juice
2 tbsp fish sauce (can substitute vegan fish sauce)
4 long beans or string beans, chopped into 1” to 2” lengths
1 fresh tomato, diced
INSTRUCTIONS:
Easily remove the skin from the papaya using a vegetable peeler. You can use a julienne peeler to shred the papaya into strips, or cut the papaya in half, deseed, and julienne. Chop the garlic, optional peanuts, and chili peppers to taste. Add to a bowl with salt, sugar, lime juice, and fish sauce; mix well. Add dressing to papaya, tomato, and long beans; toss. Although you can eat this salad right away, waiting a few hours before serving will allow flavors to meld and deepen. Serve with your favorite Thai curry, or grilled meat or tofu!