Papaya Salad Recipe

Peel and shred papaya

Peel the green papaya with a vegetable peeler. Cut in half lengthwise and scoop out seeds with a spoon. Using a julienne peeler or box grater, shred the papaya into long thin strips about matchstick size. Place shredded papaya in a large bowl and set aside.

Prepare carrot and beans

Peel and julienne the carrot (matchstick thickness) and add to the bowl with the papaya. Trim the long beans and cut into 1 1/2-inch pieces. If beans are tough, blanch in boiling water for 30–45 seconds then plunge into ice water; drain and add to the bowl.

Halve tomatoes

Halve cherry tomatoes and add them to the bowl with the papaya, carrots, and beans.

Prepare mortar or small bowl

If using a mortar and pestle, lightly rub 1 tsp vegetable oil on the inside to help prevent sticking. If using a small bowl and the back of a spoon or pestle, proceed similarly.

Crush garlic and chilies

Add 2 cloves garlic and 2 chilies to the mortar. Pound until roughly crushed and aromatic (do not make a fine paste unless you prefer stronger raw garlic).

Add sugar and dried shrimp (optional)

Add 2 tsp palm sugar and 1 tsp chopped dried shrimp (if using) to the mortar. Continue to lightly crush to combine — the sugar should begin to dissolve into the aromatics.

Combine liquid seasonings

Pour in 3 tbs lime juice and 2 tbs fish sauce into the mortar (or small bowl). Stir or lightly pound to dissolve remaining sugar and blend flavors. Taste and adjust: add more lime for acidity, fish sauce for saltiness, or sugar for sweetness.

Add crushed roasted peanuts (about 1/4 cup) to the dressing and stir briefly to incorporate. Reserve a small pinch of peanuts for garnish.

Pour the dressing over the bowl of shredded papaya, carrots, beans, and tomatoes.

Using two large spoons or tongs, toss vigorously to coat all vegetables with the dressing. Lightly pound the mixture in the bowl (if using a mortar or heavy spoon) 8–10 times to slightly bruise the papaya and help it absorb the dressing. This also softens the beans and melds flavors.

Taste and adjust seasoning with up to 1/4 tsp salt, extra fish sauce, lime juice, or sugar as needed.

Fold in chopped fresh cilantro.

Transfer the salad to a serving plate, sprinkle the reserved crushed peanuts on top, and serve immediately. Papaya salad is best fresh and slightly crunchy; refrigerate leftovers in an airtight container for up to 24 hours (texture will soften).