Green Papaya Salad
Mild, crunchy green papaya is not the same as underripe papaya. Look for it at Asian or Mexican groceries.
Dressing and Fried Shallots
- 1/3 cup (packed) light brown sugar
- 1/3 cup unseasoned rice vinegar
- 1 tablespoon hot chili paste (such as sambal oelek)
- 1/2 teaspoon toasted sesame oil
- 3 shallots, very thinly sliced crosswise, separated into rings
- 1 green papaya, peeled, halved, seeded, julienned (about 6 cups)
- 1 cup fresh cilantro leaves with tender stems
- 1 cup torn fresh Thai basil leaves
Dressing and Fried Shallots
Bring brown sugar, vinegar, and 1 cup water to a boil in a small saucepan, whisking to dissolve sugar; let cool. Whisk in soy sauce, chili paste, and sesame oil. Set aside.
Cook shallots and vegetable oil in a medium saucepan over medium heat, stirring occasionally, until shallots are golden brown and crisp, 10–12 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain and season with salt. Let cool.
Toss papaya and dressing in a large bowl. Let sit, tossing occasionally, 15 minutes. Add cilantro and basil; toss to combine. Top with fried shallots.
Nutritional Content8 servings, 1 serving contains: Calories (kcal) 190 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 30 Dietary Fiber (g) 2 Total Sugars (g) 18 Protein (g) 4 Sodium (mg) 770Reviews Section
This may be eaten like a regular salad with a fork, or rolled up in the Romaine leaves and eaten with your fingers. This salad is best served fresh, shortly after putting it together.
1 Grind the garlic and chilies in a small food processor or use a mortar and pestle to pound into a paste. Place the lime juice, soy sauce and sugar in a small jar. Shake well to mix, then add the garlic-chili paste and shake again until well mixed. Set aside.
2 Peel the papaya and clean out the seeds. Shred the papaya in a food processor or use a hand grater. Place in a large bowl. Shred the carrot and add to the bowl. Cut the green beans in half, then slice into thin strips. Quarter the cherry tomatoes. Add both of these to the bowl. Pour the dressing over and toss well to mix. Serve on the Romaine lettuce leaves with the cilantro sprinkled over the top.
Hint: Green papaya is unripe papaya. The skin is a very dark green and the flesh is a very pale green color to almost white. It is not sweet and tastes much like a mild summer squash. You can usually find green papayas in Asian markets because they are used often in Asian cuisine. Serrano chili peppers are very hot. Wear rubber gloves when removing seeds and ribs and keep hands away from eyes and nose.
Quick & Easy Papaya Salad
Green papaya salad is a dish you’ll find at just about any Thai restaurant in the US, and you’ll see it in street stalls and restaurants in Thailand as well. Thai cuisine expertly combines spicy, sweet, sour, and salty flavors and this salad is no exception.
Green papaya salad
Luke Nguyen shares a spicy salad recipe, with the bold Thai flavours of chilli, garlic, dried shrimp and fish sauce, pounded together using a mortar and pestle, with fresh snake beans, tomatoes and crunchy grated green papaya.
- 4–5 bird's-eye chillies
- 4 baby garlic cloves, skin on
- 4 snake beans, cut into 3 cm lengths
- 1 tomato, sliced (or 5 cherry tomatoes, halved)
- 1 tbsp lime juice
- 2 tbsp dried shrimp
- 1 tbsp liquid palm sugar
- 2 tbsp fish sauce
- 200 g shredded green papaya
- 1 tbsp roasted peanuts
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Using a large wooden mortar and pestle, pound the chilli. Add the garlic and pound. Add the snake beans and bruise slightly. Add the tomatoes and pound. Add the lime juice and dried shrimp. Continue pounding, gradually adding the palm sugar and fish sauce. Add the papaya. Continue gently pounding while mixing with a spoon for 1 minute.
Thai Green Papaya Salad
Our take on this Thai dish stars green papaya, which is a mild-flavored, carotenoid-packed fruit that can help protect skin cells from damage. Use unripe mangoes if you can't find papaya.
red Thai chile or serrano chile, thinly sliced
unseasoned rice vinegar, divided
green beans, trimmed and cut into 2-in. pieces
large green papaya (about 1 1/2 lbs) or 3 unripe mangoes, peeled and seeded
cup cherry tomatoes, halved
large clove garlic, pressed
Chopped roasted peanuts, for serving
- In a small bowl, soak chile in 2 Tbsp rice vinegar for 15 minutes drain.
- In a pot of salted boiling water, cook beans until crisp-tender, 2 minutes. Transfer to a bowl of ice water drain and pat dry.
- Use julienne peeler or food processor to shred papaya (or mangoes) and carrot. Transfer to a large bowl along with bean sprouts, tomatoes and soaked chile.
- In a small bowl, whisk together lime juice, brown sugar, fish sauce, garlic, and remaining tablespoon rice vinegar. Toss with salad, then fold in basil. Serve topped with peanuts if desired.
NUTRITIONAL INFORMATION (per serving): About 75 calories, 0 g fat (0 g saturated), 3 g protein, 225 mg sodium, 18 g carbohydrates, 3 g fiber
Papaya recipes | green papaya salad recipe | papaya curry | papaya chips
papaya recipes | green papaya salad recipe | papita ki sabji | papaya chips with detailed photo and video recipe. easy and tasty recipes made with green or raw papaya/papita for a complete and healthy meal. basically with single papaya, 3 recipes – papita ki sabji, papaya chutney and a finger-licking deep-fried snack chips. the recipes shown here can be easily served for lunch or dinner with a choice of rice or roti.
papaya recipes | green papaya salad recipe | papita ki sabji | papaya chips with step by step photo and video recipe. most of us these days, crave for cheese-based recipes like pizza or burger and often ignore the healthy recipes that come from our backyard. these are not only healthy recipes but also come out very tasty. one such simple and nutritional set of recipes are derived from green or raw papaya.
continuing my series of using one vegetable to produce multiple recipes, today i am posting a healthy recipes combination using raw or green papaya. well, to be honest, there are myriad recipes can be prepared from green papaya and it was stressful for me to draft the combination of recipes to showcase. as matter of fact, i wanted to use even the papaya skin or peel to prepare a face mask, but i had to limit to just 3 recipes. in this recipe, i have used only the flesh for salad, curry and chips and discarded the skin and seeds. the seeds can also be used to make salad dressing or dip, but for this post, i would limit to just 3 recipes.
furthermore, i would also like to add some more tips, suggestions and variations to green papaya recipes. firstly, before peeling the papaya, make sure to apply a good amount of oil to your hand. oil helps to loosen the sticky residue and also helps to reduce the burn. secondly, for the salad, you can also top it up with a choice of fresh vegetables like onions, tomatoes, carrot and cucumber. i have simply tempered it with chillies and mustard but can have other veggies too. lastly, and more importantly, the green papaya must be strictly avoided by pregnant women. it can induce more heat in the body and eventually leads to miscarriage.
finally, i request you to check my other related curry recipes collection with this post of green papaya recipes. it mainly includes my other recipes like salna, ridge gourd, bharli vangi, garlic paneer curry, curry base, kakarakaya pulusu, bharwa baingan, mugachi usal, shimla mirch besan sabji, malai kofta. further to these i would also like to mention my other related recipe categories like,
- 1 clove garlic
- 1-2 red Thai bird's eye chilies
- 2 tablespoons dried shrimp
- Thai palm sugar to taste
- 1/4 cup roasted peanuts
- 6 oz. (170 g) green papaya strands
- 6 cherry tomatoes, I used grape tomatoes
- 1/3 cup long green beans, cut into 1-inch lengths
- fresh lime juice to taste
- fish sauce to taste
- Pound the garlic and bird's eye chilies until they form a smooth paste.
- Add the dried shrimp and pound until the pieces are broken up, but not completely pulverized.
- Add the palm sugar (cut into small pieces), maybe 2-3 teaspoons at first. More more to taste later.
- Add the peanuts and lightly pound until they are broken into tiny pieces, but not to the point where they form a thick paste.
- Add the green beans and crush them with the mortar until they're splitting and lightly bruised.
- Add the papaya and tomatoes and pound on them to bruise them. You want to crush the tomatoes so they release their juices and give their flavor and color.
- Add a couple of teaspoons of fish sauce and a couple of teaspoons of lime juice to the mix.
- Have in one hand a large spoon to help flip things over in and scrape down the sides of the mortar while your other hand pounds away with the pestle.
- Keep pounding and flipping for a few seconds, add more fish sauce, lime juice, or palm sugar as needed.
- Dish out and serve immediately.
Menus & Tags
In my northern kitchen i have learned from my mother in law to substitute raw winter squash. Use a very fine mandolin, julienne, grate with a grater, or shave with a veggie peeler, just get it thin and it is a wonderful winter salad that can fulfil my ethics for local food and my palate for amazing food. So good to have that crunch in the winter. Yum!
Green papaya salad (som tum) is one of my favorite dishes to order off thai menus. I've been searching local markets for green papaya and finally found an asian market nearby! I was also able to find the dried shrimp there as well. The recipe turned out great. I reduced the chiles by about 1/2 and it still packed plenty of heat. I made this once before using fresh papaya and it was also delicious. Traditionally this dish is servied with chunks of tomato, crushed peanuts, shoestrings of carrot and blanched long beans. I will serve with all next time.
Papaya Salad is a spicy, sweet, and crunchy salad, a favorite among Thai women and you will love it if you make it right. However, this recipe is missing the Long Beans and Peanuts. In Thailand long beans and peanuts are added which give extra crunch. Also dried shrimp and fish sauce are used and add great flavor so don't be afraid to use them and you will love them afterwards (If you are vegetarian sub soy sauce and leave out shrimp). If your not in Thailand Long Beans, Green Papaya, and Bird Chiles (Thai Chiles) can be hard to find. Find a Thai market these items. Alternatively, use Green Mango or even find the most unripe mango instead of Green Papaya. Julianne mango (don't grate). Ripe papaya won't work and carrots are not even a close substitution so don't listen to that review! Long beans can be substituted with fresh green beans. Most Asian markets carry dried baby shrimp too.
Being Vietnamese, I love this salad bc it's so close to the salads my mom used to make. However, for those of u who r adverse to fishy smells, Iɽ definitely stay away from the dried shrimp and maybe even the fish sauce. You can substitute fresh shrimp or shredded chicken for the dried shrimp and salt the salad to taste w table salt. And if you can't find green papaya, green mango works just as well. And by all means add jicama, carrots, and cilantro.
Every papaya I looked at was ripe, ripe, ripe, so I used a combination of shredded carrots (as per comments) and jicama. I added a lot of chopped cilantro and upped the other seasonings/ingred. as per reviewer suggestions. I really liked this.
I didn't have shrimp, and used jalapenos instead of thai chilis, and carrots instead of papaya. I added some chopped peanuts. Fantastic!
I served this dish at my Oscars party and not a shred was leftover. Just as good as a Thai restaurant! I followed the suggestions of other cooks and added extra dried shrimp, toasted macadamia nuts, and cherry tomatoes.
Unfortunately, I DID make this dish for guests and we all agreed that it was terrible. Fortunately, they were close friends and everything else I made was delicious.
My mum's Thai and this is exactly her recipe for this salad. Green papayas weren't always available, so we made this with shredded carrots growing up. I leave out the chili peppers, I don't like hot food(yes, yes I know that's weird)and it still flavorful and light. Get yourself a breath mint for afterwards, that amount of raw garlic will send vampires running for their lives
As a chef tht lived in Thailand I can assure you. add shredded cabbage, cherry tomatoes, use dried shrimp instead of nam plaa, and add a few crushed toasted peanuts. MAJOR YUMMY!
This recipe is great, but I've been told to add shrimp or crab paste to make it more authentic. You have to be sure to use the GREEN papaya and they are not in season all year long. Another great substitute for the papaya are unripened green pears. If you don't like fish sauce it's really not for you.
This is a fantastic salad. Green papayas are not always available but tart Granny Smith apples make a wonderful substitute. We don't add shrimp but serve the juliened apple on hearts of Romaine or Bib lettuce sprinkled with crushed peanuts. Hold back on the chilis for newbies.
I love this papaya salad! I first had it in a Thai restaurant and it has become my favorite dish. I use only 2 chiles though because I can't take the heat. The next time I will make it the traditional Thai way with salted brown crab crushed into it. I also steam sweet (sticky) rice as a side dish. The hot and cold dishes compliment each other nicely.
This dish was pretty disgusting. I tried adding coriander and some peanuts but it continued to be gross - thank god I didnt make it for guests! (too bad the dish wasnt great bc in Rio we have papaya all year long)
Steps to Make It
For step-by-step recipe instructions, see how to make Green Papaya Salad.
Shopping tip: For this salad, you can try looking for very green papaya at your grocery store (either two Hawaiian papayas or one Caribbean type). However, we recommend buying one at an Asian store, simply because it's hard to tell whether a papaya is actually green or in one of the stages of ripening. Asian stores and markets sell green papayas labeled as such. Sometimes they are even sliced open so you can see it is green inside (the seeds will be white).
At this point, Thai cooks perform an optional step, bashing the shredded papaya with a pestle to bring out the juice. Another way is to place the shredded papaya in a food processor and pulse briefly.
Stir all dressing ingredients together. This dressing should be tangy–a combination of sweet, sour, spicy and salty, but more sweet than sour (this will help balance out the sharpness of the papaya).
Slice the papaya in half lengthwise and crack it open. Scrape out the seeds and discard. Then turn over each half and peel off the green skin.
Use a large-size grater to grate the papaya or shred it as they do in Thailand: simply make many long cuts into the flesh, then thinly slice off the top layer into a bowl.
Combine the green papaya with all the other salad ingredients in a large bowl, reserving the peanuts and half the fresh basil for toppings. Pour over the dressing and toss well.
Taste-test the salad. If you'd prefer it saltier, add more fish sauce or soy sauce. If you'd prefer it sweeter, drizzle over a little more honey. Toss again.
Portion out into bowls and top with the ground peanuts plus reserved basil. Enjoy!
Serving suggestion: In Thailand, Green Papaya Salad is nearly always eaten with a side of sticky rice or coconut rice. To make sticky rice, see How to Make Sticky Rice (stovetop recipe) OR Easy Sticky Rice Recipe (made in a rice cooker). To make coconut rice, see Coconut Rice (stovetop recipe) OR Coconut Rice (in a rice cooker).