Papaya Salad Bliss with Bold Thai Flavor
A crunchy and vibrant papaya salad made with shredded green papaya, cherry tomatoes, long beans, and crushed peanuts - all tossed in a bold Thai-style dressing of lime, fish sauce, garlic, and palm sugar. Every bite is a perfect blend of tangy, savory, and fresh flavors.
Equipment
- Julienne peeler, spiralizer, or mandoline
- Large mortar & pestle (or a sturdy bowl + rolling pin)
- Cutting board & sharp knife
- Mixing bowl
- Tongs or salad forks
- Small jar with lid (for dressing)
Ingredients
Main Ingredients:
- 1 medium green papaya about 2 lbs, peeled and shredded
- 1 cup green beans or long beans cut into 2-inch pieces
- 1 cup cherry tomatoes halved
- 3 garlic cloves
- 2 –4 Thai bird’s eye chiles adjust to taste
- 2 tbsp palm sugar packed
- 3 –4 tbsp fish sauce
- 3 –4 tbsp fresh lime juice
- ½ cup roasted peanuts roughly crushed
- 2 tbsp dried shrimp optional
Optional Add-Ins:
- ½ cup shredded carrot
- 1 cup thinly sliced cucumber
- ¼ cup fresh herbs cilantro, Thai basil, or mint
- ¼ cup toasted pumpkin seeds or cashews
Instructions
- Shred papaya into thin strips and soak in ice water for 10 minutes. Drain and pat dry.
- Crush garlic and chiles in a mortar or sturdy bowl to release flavor.
- Add palm sugar, pound gently, then stir in fish sauce and lime juice until sugar dissolves.
- Toss in beans and tomatoes, lightly bruise them to help absorb flavor.
- Combine everything with the papaya shreds in a large bowl.
- Mix gently until evenly coated.
- Add shrimp and most peanuts (if using), taste, and adjust seasoning.
- Let rest for 3–5 minutes, garnish with remaining peanuts and herbs, and serve chilled.
Notes
Use only firm, unripe green papaya for the best texture. Soaking the shreds in ice water before tossing helps boost their natural crunch. Skip dried shrimp or swap fish sauce for soy sauce to make it vegetarian-friendly.