Authentic Green Papaya Salad Recipe

I recently prepared a vibrant Papaya Salad Recipe that immediately captivated me. Crisp shredded green papaya, julienned carrots, crushed garlic and fiery bird’s eye chillies combine with succulent cherry tomatoes and dried shrimp. Tangy lime juice and subtle palm sugar unite to create a uniquely fresh, unforgettable medley of flavors.

I’ve always had a thing for Thai food and this Authentic Green Papaya Salad is one of my favorite finds. I first discovered it when I was searching for the best Thai recipes and was blown away by how simple yet flavorful it is.

I start by shredding a medium green papaya and pairing it with julienned carrots and lightly crushed garlic cloves. Then, I toss in a few bird’s eye chillies, adjusting the heat to my taste, along with halved cherry tomatoes and a bit of dried shrimp for that legit kick.

I mix in some palm sugar, fish sauce, and the juice of 2 limes for the perfect tangy dressing. The roasted peanuts give it a crunch that’s just amazing.

Sometimes I even add in some green beans for a different twist. If you’re a fan of authentic Thai dishes you’ll definitely want to try this one.

Why I Like this Recipe

I really loves this recipe for a bunch of reasons. First off, I absolutely love how crisp and refreshing the shredded green papaya and carrots taste when they’re tossed with the tangy lime and fish sauce. It gives me such a burst of flavor that makes my tastebuds dance. Also, I dig that the spicy kick from the bird’s eye chillies and the garlic really balances the sweetness of the palm sugar. It may sound weird but that mix of spicy, sweet, and tangy is just irresistible to me.

The cool part is that every bite is different – one moment I get the crunch from the roasted peanuts and then a tangy, savory hit from the lime dressing mixed with dried shrimp and fish sauce. I also appreciate that it’s super easy to put together for a summer bbq or a quick refreshing side dish. All in all, this salad makes me feel like I’m getting a little taste of Thailand no matter where I am.

Here is how I make it:
1. First i peel and shred 1 medium green papaya and then julienne 2 medium carrots. If I choose to, I also cut a small handful of green beans into 1 inch pieces.
2. I lightly crush 3 to 4 garlic cloves and 2 to 3 bird’s eye chillies in a mortar until they start to break down.
3. Next, I add 1/4 cup dried shrimp and 2 tablespoons palm sugar to the mortar and gently pound them together until I get a rough paste.
4. Then i pour in 3 tablespoons fish sauce and the juice of 2 limes. I mix it well so that the palm sugar dissolves completely.
5. In a big bowl, i toss the shredded papaya, carrots and the optional green beans along with 1/2 cup cherry tomatoes that i have halved.
6. I pour the spicy, tangy dressing evenly over everything.
7. I toss the salad well so that every piece gets evenly coated.
8. Then i let the salad sit for about 5 minutes so that all the flavours meld together better.
9. Finally, right before serving, I sprinkle 1/4 cup of roughly crushed roasted peanuts on top and then dig in immediately.

I just love how this recipe brings together crunch, heat, sweetness and tanginess in every bite, making it one of my favorites to whip up.

Ingredients

• Green papaya: crunchy and full of fiber that really lightens up the dish.
• Carrots: sweet and packed with vitamin A, they add a fresh, crisp bite.
• Garlic: small but mighty, it gives a rich, spicy punch that works great.
• Chillies: provide a fiery kick which elevates and balances the overall flavor.
• Palm sugar: naturally sweet, it softens the tang and heat into a perfect mix.
• Lime juice: gives a sour burst that makes every bite really pop.
• Roasted peanuts: crunchy and protein-packed, they add texture and nutty flavor.

Ingredient Quantities

• 1 medium green papaya, peeled and shredded
• 2 medium carrots, peeled and julienned
• 3 to 4 garlic cloves, lightly crushed
• 2 to 3 bird’s eye chillies, adjust based on your heat preference
• 1/2 cup cherry tomatoes, halved
• 1/4 cup dried shrimp
• 2 tablespoons palm sugar
• 3 tablespoons fish sauce
• Juice of 2 limes
• 1/4 cup roasted peanuts, roughly crushed
• Optional: A small handful of green beans, cut into 1-inch pieces

How to Make this

1. Start by peeling and shredding 1 medium green papaya and julienning 2 medium carrots. If you are adding green beans, cut a small handful into 1-inch pieces now too.

2. Lightly crush 3 to 4 garlic cloves and 2 to 3 bird’s eye chillies in a mortar until they start to break down.

3. Add 1/4 cup dried shrimp and 2 tablespoons palm sugar to the mortar then gently pound them together to form a rough paste.

4. Pour in 3 tablespoons fish sauce and the juice of 2 limes, mixing well so that the palm sugar dissolves into the mix.

5. In a large bowl, combine the shredded papaya, carrots and the optional green beans along with 1/2 cup halved cherry tomatoes.

6. Pour the spicy, tangy dressing over the papaya mixture evenly.

7. Toss the salad thoroughly so that all the pieces are well coated with the dressing – this helps the flavours merge together.

8. Let the salad sit for about 5 minutes so that the flavours meld together better.

9. Just before serving, sprinkle 1/4 cup of roughly crushed roasted peanuts over the top and enjoy immediately.

Equipment Needed

1. A sharp knife
2. A vegetable peeler
3. A cutting board
4. A shredding tool (or grater) for shredding the green papaya
5. A tool for julienning carrots (this could be a mandoline or a knife)
6. A mortar and pestle for crushing the garlic, chillies, dried shrimp and palm sugar
7. A large mixing bowl to combine the vegetables with the dressing
8. Measuring cups and spoons to get accurate amounts of fish sauce, lime juice and palm sugar
9. A citrus juicer (or a reamer) to extract the juice from the limes

FAQ

Authentic Green Papaya Salad Recipe Substitutions and Variations

• If you can’t get dried shrimp, try using finely chopped anchovy fillets or even omit them for a milder flavor
• If palm sugar ain’t available, you can use brown sugar or coconut sugar as a decent substitute
• Instead of fish sauce, you can mix some light soy sauce with a pinch of salt and a splash of water to get a similar salty tang
• If bird’s eye chillies are too hard to find or if you want less heat, use Serrano peppers or a pinch of red pepper flakes
• And if you don’t have cherry tomatoes, grape tomatoes work just fine in a pinch

Pro Tips

1. If your dried shrimp seem too salty, try giving them a quick rinse in cold water and patting them dry before using – this can help balance out the salty kick in your dressing
2. When smashing the garlic and chillies, make sure you pound them well so the spicy flavor really gets out, even if it means a few extra minutes of mashing
3. Taste your dressing as you go and add the lime juice gradually since limes can differ in sourness and you dont want it too tart
4. Let the salad sit for a few minutes after tossing so that all the flavors blend together; even a short wait can really amp up the taste experience
5. If you like a bit of crunch, don’t wait too long to add the peanuts just before serving so they stay nice and crisp rather than getting soggy