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Traditionally made with unripe green papaya, I have substituted cabbage and carrot into this Thai dish to make a punchy, healthy slaw. The pounding process of the ingredients is vital for opening up the individual flavours, so don’t skip it out.


  1. Grate the carrots and cut the cabbage into fine shreds.
  2. Place the garlic and chilli in a large bowl or mortar, and pound vigorously with a pestle until it becomes paste like.
  3. Add the lime juice, fish sauce, sugar and peanuts and pound for ten seconds.
  4. Add the tomatoes and beans, and pound for ten seconds.
  5. Add the cabbage and carrot and pound for ten seconds.
  6. Toss everything and serve immediately.

Tip: Increase the number of bird's eye chillies if you want to take the salad from mouthwatering to breathtakingly spicy.