Papaya Salad Recipe

Salad

1. 1

   Prepare papaya and vegetables

   Peel the green papaya. Using a mandoline, a box grater, or a julienne peeler, shred the papaya into thin long strands until you have about 3 cups. Place the shredded papaya in a large bowl. Peel and shred or julienne the carrot and add to the bowl. Trim and cut the long green beans into 1-inch pieces and add. Halve the cherry tomatoes (or slice the medium tomato) and set aside.

2. 2

   Make the dressing (traditional mortar & pestle method)

   In a mortar and pestle, pound the garlic and chilies until crushed but not a smooth paste (about 15–20 seconds). Add the palm sugar and pound briefly to combine. Add the dried shrimp (if using) and lightly crush. Squeeze in the lime juice, then add the fish sauce and stir to dissolve the sugar. Taste and adjust balance: aim for a bright, salty-sour-sweet flavor. If too sour, add a little more sugar; if too sweet, add a splash more fish sauce or lime.

3. 3

   Combine salad

   Pour the dressing over the shredded papaya, carrot, green beans, and tomatoes. Using two large spoons or hands, toss gently but thoroughly for 30–60 seconds so the dressing coats everything and the papaya slightly bruises and absorbs flavors. Add the crushed roasted peanuts and toss once more. Season with 1/4 teaspoon kosher salt if needed (keep in mind fish sauce is salty).

4. 4

   Plate and garnish

   Transfer the papaya salad to a serving plate or bowl. Sprinkle extra crushed peanuts and the fresh cilantro leaves on top. Serve immediately with cooked rice or sticky rice on the side if desired.

5. 5

   Alternative blender/shaker dressing method

   If you don't have a mortar and pestle, mince the garlic and chilies finely, and whisk together with lime juice, fish sauce, and sugar in a small bowl until sugar dissolves. Then toss with the vegetables as above.

6. 6

   Notes on heat and substitutions

   Adjust chilies to taste—use 1 for mild, 3+ for spicy. Substitute brown sugar if you don't have palm sugar. Omit dried shrimp for a pescatarian version; increase peanuts slightly for texture. Serve immediately; the salad becomes watery if it sits too long.