Papaya Salad Recipe
Papaya, string beans, tomatoes, peanuts with Thai chili-lime dressing and crispy pork rinds.
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Ingredients
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Salad
Method
Salad
- 1
Prepare papaya
Peel the green papaya with a vegetable peeler. Cut in half lengthwise and remove seeds with a spoon. Using a julienne peeler, mandoline set to julienne, or a sharp knife, shred the papaya into long thin strips. You should have about 3–4 cups shredded. Transfer to a large bowl of cold water briefly (2–3 minutes) to keep crisp, then drain and pat dry with paper towels.
- 2
Prep beans and tomatoes
Trim ends from the beans and cut into 1½-inch pieces. Blanch the beans in boiling salted water for 30–45 seconds until bright green and still crisp, then immediately transfer to an ice bath to stop cooking. Drain and pat dry. Halve the cherry tomatoes and set aside.
- 3
Make dressing (Thai chili-lime)
In a mortar and pestle (or small bowl), lightly crush the garlic and Thai chilies to release flavor. Add the palm sugar and grind together until a paste forms. Stir in lime juice and fish sauce until the sugar dissolves. Taste and adjust balance: more lime for acidity, more fish sauce for saltiness, more sugar for sweetness. If you like it milder, reduce chilies or remove seeds. Total dressing should be about 3–4 tablespoons.
- 4
Toast or prepare peanuts
If your peanuts aren't roasted, heat a small skillet over medium, add 1 tsp neutral oil and the peanuts, and toast for 2–3 minutes until fragrant. Cool slightly and coarsely chop. If already roasted, simply coarsely chop and set aside.
- 5
Assemble salad
In a large mixing bowl, combine shredded papaya, blanched beans, and halved tomatoes. Pour the dressing over the salad and toss gently but thoroughly so all components are evenly coated. Taste and adjust seasoning with a pinch of salt or additional fish sauce/lime if needed.
- 6
Finish and serve
Transfer the tossed papaya salad to a serving platter. Sprinkle the chopped peanuts and broken crispy pork rinds evenly over the top. Scatter optional chopped cilantro and sliced green onions for freshness. Serve immediately so the pork rinds stay crisp.
- 7
Notes
If you prefer a vegetarian version, replace fish sauce with soy sauce or tamari and replace pork rinds with fried shallots or extra toasted peanuts. Adjust chili level to taste. Prep components ahead (shred papaya, toast peanuts) but dress salad only just before serving to maintain crunch.