Green Papaya Salad

  Green Papaya Salad

 Green Papaya Salad
Green Papaya Sal

This is a favorite In Southeast Asian cuisine. A light, delicious appetizer.

Serves: 4-6

Time: 20 mins.


For Dressing:

1 Thai bird chili, fresh or to taste

½ teaspoon shallot, minced

1 tablespoon ginger, fresh, peeled and minced

½ teaspoon garlic, minced

1 tablespoon cilantro root, fresh, rinsed, scraped and rinsed again

2 tablespoons brown sugar/palm to taste

Juice of three medium limes, fresh or to taste

1 tablespoon fish sauce or to taste

For Salad:

2 cups julienned peeled ripe mango

¾ cup julienned long red chilies, fresh

1 cup Thai basil leaves, fresh, loosely packed

2 cups julienned peeled cucumber

¾ cup pineapple batons (approximately ½” thick)

1 cup Vietnamese mint leaves, fresh, loosely packed

2 cups peeled julienned green papaya, unripe

¾ cup salted roasted peanuts, lightly crushed

1 cup peeled julienned green mango, unripe

4 Chinese long beans, trimmed and cut into small pieces


For Dressing:

Pound the entire dressing ingredients together using a mortar and pestle until completely smooth; make sure that you thoroughly pound every ingredient and then add the next.

Taste and add more of lime juice, fish sauce, chili and palm sugar.


  1.   Heat a large-sized cast-iron skillet or grill pan until hot in advance.
  2.   Cook the beans for a couple of minutes, until all sides are charred well.
  3.   Transfer the charred beans to a clean bowl; tightly cover the bowl using plastic wraps and steam for 8 to 10 minutes.
  4.   Now, cut the steamed beans into ½” pieces and place them back to the bowl.
  5.   Tear the mint leaves and basil.
  6.   Toss the beans together with mango, cucumber, papaya, red chilies, pineapple, herbs and dressing.
  7.   Transfer the salad to a clean, large serving bowl and sprinkle crushed peanuts over the top.

Originally posted 2021-05-08 22:03:43.