The Papaya salad is definitely my favourite salad

and it also has a well deserved spot in my all-time

Top 5 favourite things to eat. My first experience

with this South-East Asian classic goes back to my

trip in Thailand 3 years ago. Not only this trip opened

my eyes to a whole new world of flavours and exotic

ingredients, but it also cursed me with the gift of a light

addiction to spicy food. After 7 years of working in

various fine dining restaurants, mostly of French or

Italian inspiration, spicy food was never a thing for

me.  This version of the green Papaya salad, is just

me taking the best out of Thailand and Vietnam and

merging them into what I personally think is the best

Papaya salad. There’s just something special about

pairing Cannabis and spicy food that makes the

experience even more enjoyable. Could have

something to do with Capsaicin;It’s the compound

that makes hot peppers hot, it causes your brain to

release chemicals that make some people feel

buzzed or high.

Hope you enjoy!!!




1 Medium size green Papaya

2 Medium size carrots

1 Shallot

1 Green onion bundle

12-15 green beans

Thai Basil


12 Cherry or grape tomatoes

100 g toasted chopped peanuts

2 Stalks of finely chopped lemongrass

300 gr flank steak

Salt and pepper

1 Tablespoon of vegetable oil (canola)

Lime wedges and whole chilis to garnish


8 Bird’s eye chilis finely sliced

The juice of 3 limes

2 Cloves of garlic finely chopped

2 Tablespoons of raw cane sugar

150 ml of soy sauce

50 ml of water

40 mg of Cannabis oil (2 ml)




Start by peeling the green papaya

and the carrots, cut both into

julienne and set aside in a large

mixing bowl.

For better results, I strongly

recommend buying a julienne

peeler, but you can also use a

sharp knife and/or a mandoline.

Finely slice the shallot, the green

onions and the green beans

and add to your bowl containing

the julienned papaya and carrots.

Using your hands or scissors, tear

appart the Thai basil and the

cilantro straight into the bowl.

Using a small sharp knife, cut the

tomatoes in quarters and add to bowl.

In a pan or a wok on medium heat,

toast peanuts until golden brown

and fragrant, place on a cutting board,

chop roughly and set aside in

a small bowl or container.


Finely slice the Bird’s eye chilis

and add to a small mixing bowl

(leave seeds in for extra heat)

Squeeze the juice of 3 limes right into the bowl.

Using a microplane or a sharp

knife, grate or finely chop the garlic,

add to bowl.

Add 2 tablespoons of raw cane

sugar to the bowl.

Add the soy sauce and the water.

Measuring carefully, add the

cannabis oil to the dressing.

Using a spoon or a whisk, mix thoroughly

until all the sugar is dissolved.

Season to taste, the dressing should

be a perfect balance of sweet,

spicy, sour and salty.


Finely slice 2 inches strips of your

flank steak, making sure you’re

slicing the beef against the grain.

Season generously with Salt & Pepper.

Add beef to your hot oiled wok

and sear meat on all sides for

about 3 minutes.

Finely chop the middle part of

the lemongrass stalks and add

to the wok, cook for 2 minutes.

Add a table spoon of your salad

dressing to deglaze the wok

and set aside to rest while plating

your salad.

Garnish with lime wedges, cilantro

leaves, chopped peanuts and whole chilis.


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