Green Papaya Salad

Name: Green Papaya Salad
Total time: 20 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 1 tablespoon chopped dried shrimp; 1/4 cup fish sauce; 1/4 cup sugar; 4 garlic cloves, finely grated or minced; 1 lime, quartered; 1 to 2 Thai chiles, preferably red, stemmed and thinly sliced (or more, if you’d like more heat); 4 cups peeled, shredded green papaya (from 1 medium green papaya); 10 cherry tomatoes, halved; 2 tablespoons roasted unsalted peanuts, roughly chopped

Recipe from Chris Shepherd

Adapted by Melissa Clark

Green Papaya Salad — Melina Hammer for The New York Times

Total Time: 20 minutes
Rating: 4(116)
Comments: Read comments

This tangy, piquant salad is a version of the classic Vietnamese dish, which can be served as a first course, or a fiery side dish next to simple grilled meats or fish. It comes from Chris Shepherd, a Houston chef who is trying to tell the story of his city's food, among the most diverse in the country. If Thai chiles are too hot to bear (or not available), substitute other, milder peppers like serrano or jalapeño. Just don't use regular papaya even if it seems unripe; it won't have the right flavor and texture as a true green papaya. And if you can’t get green papaya, you can make this with green mango, seeded cucumber, cabbage or kohlrabi. The intense, funky dressing will work with any practically any cooling, crunchy vegetable you’ve got. —Melissa Clark

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Ingredients

Yield:4 servings

1tablespoon chopped dried shrimp
¼cup fish sauce
¼cup sugar
4garlic cloves, finely grated or minced
1lime, quartered
1 to 2Thai chiles, preferably red, stemmed and thinly sliced (or more, if you’d like more heat)
4cups peeled, shredded green papaya (from 1 medium green papaya)
10cherry tomatoes, halved
2tablespoons roasted unsalted peanuts, roughly chopped

Ingredient Substitution Guide

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Preparation

Step 1
In a large metal or wooden bowl (not glass), stir together dried shrimp, fish sauce, sugar, garlic, lime and chiles. Using a wooden muddler or pestle (or a wooden spoon), lightly pound the ingredients to bruise and release their flavors.
Step 2
Mix shredded papaya and tomatoes into fish sauce mixture, tossing until well combined. Refrigerate until ready to serve, then top with chopped peanuts.

Ratings

4 out of 5

116 user ratings

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Comments

Vmaria7 years ago

If you can’t find green papaya use shredded green cabbage- I call it Thai slaw and it’s delicious.

ET7 years ago

That is simply untrue. Green papaya is a staple vegetable across Southeast and South Asia, there is no evidence at all that it leads to miscarriages.

Richard7 years ago

I like to make this to serve alongside larb. I have never seen green papaya in the market so I use chayote, which you can wash and shred. No peeling needed, even use the seed. But cabbage sounds good too.

Scott B3 months ago

This recipe claims that there's a difference between green papaya and unripe regular papaya, but a quick Google search reveals otherwise. Anyone know the truth on this & how to source green papayas if that's a thing?

Oregon gardener8 months ago

This salad is awesome with spaghetti squash in place of the papaya. Cook al dente and chill before using. The one caution is it really soaks up the dressing. Keep it nice and chilled and double the sauce in case you need a bit extra as you serve it. A little extra lime may be required to balance the sweeter flavor of squash.

Rosy1 year ago

Any substitution for fish sauce?

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