Green Papaya Salad

[Photograph: Chichi Wang:]

Green Papaya Salad

About This Recipe

Yield:serves 4 to 6
Active time:45 minutes
Total time:45 minutes
This recipe appears in: Seriously Asian: Green Papaya


  • 1 green papaya, about 2 pounds
  • 1 large carrot
  • 3 tablespoons finely chopped cilantro
  • For the dressing:
  • 1/4 cup fresh lime juice (about 2 limes)
  • 3 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 clove garlic, grated with a microplane grater or finely minced


  1. 1

    To make the dressing: combine all the ingredients and set aside to let the sugar dissolve.

  2. 2

    Peel the papaya with a vegetable peeler or sharp knife. Halve the papaya lengthwise. With a spoon, scoop out the seeds and discard. Use a Benriner slicer or a sharp knife to julienne the papaya. Alternatively, run chunks of the papaya through the largest setting on your food processor for shorter, fine slices.

  3. 3

    Cut the carrots to the same width and length as the papaya and set aside.

  4. 4

    Put the shredded papaya in a colander and add the sugar and salt. Use your hands to massage the salt and sugar into the papaya. After a minute, the papaya will become slightly slimy. The shreds should still be somewhat firm. Rinse the papaya under cold running water and set aside.

  5. 5

    With a clean towel, wring out the papaya for excess moisture, working in batches. Transfer the papaya to a large bowl and fluff out the slices. The papaya can be prepared in this manner up to a day in advance.

  6. 6

    Add the shreds of carrot to the bowl with the papaya. Add the dressing spoonful by spoonful and toss until you have a balance of flavor that you like, adjusting for the sourness or saltiness as needed. Serve immediately.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: