Green Papaya Salad Recipe

Prepare papaya

Peel the green papaya. Cut in half lengthwise and scoop out seeds. Using a mandoline or julienne peeler, shred the papaya into thin matchsticks (about 4–6 mm wide). Place shredded papaya into a large bowl and then rinse briefly under cold water to remove excess starch; drain well and pat with paper towels.

Prepare prawns

Bring a medium saucepan of salted water to a rapid simmer. Add prawns and cook 1.5–2 minutes until just opaque and pink. Drain immediately and transfer to a bowl of ice water to stop cooking for 2 minutes. Drain and pat dry. If large, slice prawns in half lengthwise.

Pickled daikon & carrot

If using store-bought pickled daikon and carrot, drain well. If homemade, thinly slice or julienne and drain excess liquid before adding to salad to avoid sogginess.

Toast peanuts

If peanuts are not already roasted, heat a small dry skillet over medium heat. Add peanuts and toast, stirring frequently, 4–6 minutes until golden and fragrant. Remove from heat, let cool, then roughly chop 1/2 cup for garnish.

Herbs & aromatics

Pick through basil and cilantro to remove stems and coarse stems. Roughly chiffonade basil leaves and coarsely chop cilantro leaves. Reserve scallions sliced thinly (green parts).

In a small bowl or jar, combine fish sauce, fresh lime juice, rice vinegar and palm sugar. Whisk or shake until sugar dissolves. Add grated garlic, minced fresh red chili and thick chilli paste. Taste and adjust balance: add more sugar for sweetness, more lime for acidity, or more fish sauce for saltiness. The dressing should be bright, spicy and savory.

Optional: If you prefer the dressing smoother, briefly pulse in a mini-food processor or use the back of a spoon to mash garlic and chili into the liquid.

Season prawns (optional): Toss the cooled prawns with 1/4 tsp kosher salt, 1/8 tsp black pepper and 1 tsp neutral oil to lightly season and gloss them.

Assemble salad: In the large bowl with shredded papaya, add the drained pickled daikon and carrot (about 1 cup), sliced scallions (2 tbsp), most of the basil and cilantro (reserve some for garnish), and roughly chopped roasted peanuts (reserve some for garnish). Pour the vinaigrette over the salad—start with about 3/4 of the dressing and toss gently with tongs until well combined. Taste and add more dressing as needed to coat the papaya lightly; you want the salad moist but not soggy.

Add prawns: Gently fold in the cooked prawns so they distribute evenly without breaking.

Plate and garnish: Transfer the salad to a serving plate or platter. Garnish with reserved basil and cilantro leaves and sprinkle remaining chopped roasted peanuts on top. Finish with a small drizzle of thick chilli paste or extra fish sauce if desired.

Serve immediately: This salad is best served fresh to retain the papaya’s crunch. Leftovers may be kept covered in the refrigerator up to 6 hours but will soften with time.