Shredded Green Mango Papayakerabu Salad Recipe

Peel and shred

Peel the green mangoes and green papaya. Using a box grater (medium side) or a mandoline set to a julienne blade, shred each into long, thin strips. Measure about 2 cups shredded mango and 2 cups shredded papaya. Transfer to a large mixing bowl to combine.

Shred carrot and slice onion

Shred one carrot and add about 1 cup to the bowl. Thinly slice half a small red onion into half-moons (about 1/2 cup) and add to the bowl.

Chop herbs and chilies: Roughly chop cilantro and mint, and thinly slice the bird's eye chilies (remove seeds for less heat). Reserve chopped herbs and chilies for assembling.

In a small bowl, whisk together 3 tablespoons fish sauce, 3 tablespoons fresh lime juice, and 2 tablespoons grated palm sugar until sugar dissolves. Add 1 teaspoon minced garlic and 1 teaspoon minced shallot and stir to combine.

If using, toast 1/4 teaspoon shrimp paste briefly in a dry skillet over medium heat for 20–30 seconds to release aroma, then dissolve into the dressing and whisk thoroughly. Taste and adjust to balance salty (fish sauce), sour (lime), and sweet (sugar) — the dressing should be bright and assertive.

Pour the dressing over the bowl with shredded mango, papaya, carrot, and sliced onion. Using tongs or two large spoons, toss vigorously to coat all strands evenly. Toss for 30–45 seconds so the dressing lightly bruises the fruit, softening it and marrying the flavors.

Add the chopped cilantro and mint, and the sliced chilies to the salad. Toss gently two or three times to distribute herbs and heat.

Fold in the coarsely chopped roasted peanuts, reserving a small handful for topping.

Transfer the salad to a serving platter or bowl. Sprinkle reserved chopped peanuts, fried shallots, and optional crispy dried shrimp over the top. Garnish with cilantro sprigs.

Let the salad sit 5–10 minutes at room temperature before serving to allow flavors to meld. Serve chilled or at room temperature as a refreshing side or light main.