Papaya Salad Recipe

Prepare papaya

Peel the young green papaya. Using a julienne peeler, box grater, or mandoline fitted with a shredder, shred the papaya into long thin matchsticks. Place shredded papaya in a large bowl and sprinkle 1/2 teaspoon kosher salt over it; toss and let sit 5–10 minutes to soften and release a little moisture. After resting, gently squeeze the papaya handfuls over a sink or bowl to drain excess liquid.

Blanch green beans

Bring a small pot of salted water to a boil. Add the trimmed, cut green beans and cook 30–45 seconds until bright green and just tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Prep remaining salad ingredients

Thinly slice the shallot and mince the garlic. Halve the cherry tomatoes. Thinly slice the chilies (remove seeds if you prefer less heat). Lightly chop cilantro leaves if large. Coarsely chop the roasted peanuts.

Assemble

In the large bowl with shredded papaya, add the blanched green beans, halved tomatoes, sliced shallot, minced garlic, sliced chilies, and most of the chopped peanuts (reserve a small handful for garnish). Add the cilantro and gently toss to combine.

In a small bowl or jar, combine the lime juice, fish sauce (or tamari), palm sugar, and rice wine vinegar. Whisk or shake until the sugar is fully dissolved. Add the neutral oil and freshly ground black pepper and whisk briefly to emulsify. Taste and adjust balance: more lime for brightness, more fish sauce/salt for savory, or more sugar for sweetness.

Pour about three-quarters of the dressing over the assembled salad and toss thoroughly to coat. Taste and add remaining dressing as needed until the salad is well dressed but not soggy.

Transfer the papaya salad to a serving platter or individual plates. Sprinkle the reserved chopped peanuts on top and garnish with extra cilantro leaves. Serve immediately with lime wedges on the side.