Papaya Salad (gf) Recipe

Peel and shred

Peel the green papaya, cut off the ends, and halve lengthwise. Use a mandoline, julienne peeler, or box grater to shred into long thin strips until you have about 4 cups packed. Place shredded papaya in a large bowl of cold water with a squeeze of lime to prevent browning if not using immediately, then drain and pat dry.

Shred carrot and trim beans

Peel and shred the carrot to equal roughly 1 cup and add to the papaya. Trim the green beans and cut into 1-inch pieces, then blanch in boiling water for 30 seconds and immediately transfer to ice water to keep crisp-tender. Drain well.

Prepare tomatoes, herbs and chilies

Halve the cherry tomatoes. Thinly slice the chilies (remove seeds for milder heat). Roughly chop cilantro leaves if using. Roughly crush the roasted peanuts with a mortar and pestle or by pulsing once in a food processor.

In a small bowl, combine lime juice (about 60 ml), fish sauce (30 ml), grated palm or light brown sugar (1 tbs) and 2 tablespoons water. Whisk until the sugar is dissolved and the dressing is well combined. Taste and adjust: add more lime for acidity, more fish sauce for saltiness, or more sugar for sweetness. This should be bright, salty, sour and slightly sweet.

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

Pour about two-thirds of the dressing over the salad and toss vigorously with tongs or clean hands for 30–60 seconds so the papaya softens slightly and all ingredients are evenly coated. Add remaining dressing to taste.

Toss in sliced chilies (use less if you prefer mild), cilantro leaves, and most of the crushed peanuts, reserving a little for garnish.

Transfer to a serving plate or bowl. Sprinkle remaining crushed peanuts over the top and add lime wedges on the side.

Serve immediately for best texture. Papaya salad is best eaten within an hour of dressing; if storing, keep dressing separate and combine just before serving to keep the papaya crisp.