Papaya Salad Recipe

Prepare papaya

Peel the green papaya. Cut off both ends, then halve lengthwise and remove seeds with a spoon. Using a mandoline, julienne peeler, or a sharp knife, shred the papaya into thin matchsticks about 2–3 inches long. Place shredded papaya into a large mixing bowl and lightly salt (about 1/4 tsp) to draw out excess moisture. Let sit 5 minutes, then drain any liquid and pat dry with paper towels.

Prepare carrot

Peel and julienne the carrot into matchsticks roughly the same length as the papaya. Add to the bowl with papaya.

Prepare beans and tomatoes

Trim the ends of the long green beans and cut into 1–1.5 inch pieces. Halve the cherry tomatoes. Add both to the bowl with papaya and carrot. Add cilantro leaves (reserve stems if you like) to the bowl.

Toast peanuts and dried shrimp (if using)

In a small dry skillet over medium heat, toast the peanuts for 2–3 minutes until fragrant and lightly browned; remove and let cool. If using dried shrimp, toast them 1–2 minutes just to warm and bring out aroma. Chop roughly or keep whole for the mortar step.

Make dressing in mortar (or bowl)

In a sturdy mortar and pestle, add the garlic cloves and chilies. Pound until roughly crushed. Add toasted peanuts and dried shrimp; lightly pound so they are crushed but still have texture. Add palm sugar and pound a few times to help dissolve. Stir in fish sauce, fresh lime juice, and tamarind paste (if using). Taste and adjust: you want a balance of salty (fish sauce), sour (lime/tamarind), sweet (palm sugar), and spicy (chilies). If you don't have a mortar, mince the garlic and chilies finely, crush the peanuts roughly, then whisk together in a small bowl until sugar dissolves.

Combine dressing with salad

Pour the dressing over the prepared papaya mixture. Using a pair of forks or two large spoons, toss and gently pound the salad for 30–60 seconds to slightly bruise the papaya and coat everything well. Taste and adjust seasoning: add more lime if too salty, more fish sauce if too sour, or more sugar if too tart.

Transfer the papaya salad to a serving plate. Sprinkle with the extra chopped roasted peanuts and fried shallots or extra dried shrimp if using. Serve immediately with lime wedges on the side. Papaya salad is best eaten fresh — within 30 minutes of making — to keep the papaya crisp.