Papaya Salad Recipe

Peel and shred papaya

Peel the skin from the green papaya. Cut in half lengthwise, remove seeds with a spoon, then julienne the flesh into thin matchsticks (about 3–4 cups). If you have a mandoline or rasp-style grater, use that for even shredding.

Shred carrot and trim beans

Peel and julienne the carrot to match the papaya’s size (about 1/2 cup). Trim the ends of the green beans and cut into 1-inch pieces.

Halve the cherry tomatoes and coarsely chop the roasted peanuts if not already chopped. Pick and rinse cilantro (and mint if using).

Prepare mortar or bowl

If you have a mortar and pestle, use it for authentic flavor. Otherwise use a small bowl and the back of a spoon to mash ingredients.

In the mortar, add peeled garlic cloves and bird's eye chiles. Lightly pound until crushed but not turned into a paste (this releases aromatics). Add the palm sugar and lightly mash to combine so it begins to dissolve.

Add lime juice and fish sauce to the mortar and stir (or mix in the bowl) until the sugar has dissolved completely. Taste and adjust: add more lime for brightness, more fish sauce for saltiness, or more sugar if too tart. If using dried shrimp, stir it into the dressing now.

Place the shredded papaya and carrot in a large mixing bowl. Add the cut green beans and halved cherry tomatoes.

Pour the dressing over the papaya mixture. Using two large spoons or clean hands, toss thoroughly and gently — pressing slightly so the dressing coats and softens the papaya and beans. Taste and adjust seasoning: add up to 1 tsp extra fish sauce or another squeeze of lime if needed.

Stir in about half of the chopped roasted peanuts and most of the cilantro (reserve some for garnish).

Transfer the salad to a serving plate or bowl. Sprinkle the remaining peanuts and cilantro on top. Add mint leaves if using and serve with lime wedges on the side.

Serve immediately so the papaya remains crisp. If you must hold it, keep it refrigerated and consume within 2–3 hours for best texture.