Green Papaya Salad


  • Drain the soaked papaya well and place in a bowl line with 2 layers of paper towel to absorb excess water. You want to have as little water on the papaya as possible so as to not dilute the dressing. 

  • In a large mortar and pestle pound garlic and chilies unil there are no more big chunks (pieces of chili skin are fine). 

  • Add palm sugar and mash with the pestle until it turns a wet paste and all the chunks are dissolved. 

  • Add long beans and pound until they're just broken. 

  • Add dried shrimp or salt and peanuts and pound to break the peanuts up slightly. 

  • Add fish sauce or shoyu, tamarind juice and lime juice, adding the squeezed lime skin into the mortar as well for extra lime fragrance. Stir with a large spoon to mix and dissolve the sugar. 

  • Add shredded papaya and tomatoes and mix by pounding and flipping the salad. Once everything looks well mixed and the tomatoes are just slightly crushed it is done. 

  • Plate and sprinkle with the remaining peanuts. 

  • 1 1/2 cups julienned green papaya, soak in ice water for 10-15 miutes until they are firmer

  • 2 cloves garlic

  • Thai chilies, to taste 

  • 1 1/2 Tbsp palm sugar, finely chopped 

  • 2-3 long beans, cut into 2-inch pieces 

  • 3 Tbsp rosted peanuts 

  • 1 heaping Tbsp small dried shrimp, roughly chopped (omit and replace with salt to taste to make recipe vegan)

  • 2 Tbsp fresh lime juice

  • 2 tsp tamarind juice

  • 1 1/2 Tbsp fish sauce (omit and substitute with shoyu to make recipe vegan)

  • 1/2 cup grape tomato halves or a small tomato cut into wedges

  • Serving suggestions: sticky rice and BBQ chicken are classic pairing with papaya salad.