Thai green papaya salad

    20 min

    If you prefer or can't find an unripe papaya, cucumber can be used instead. The ingredients in this Thai-style salad are mashed together into a chunky, pulpy mixture and topped with peanuts.

    28 people made this

    Serves: 6 

    • 3 cloves garlic, peeled
    • 3 fresh green chillies
    • 6 green beans, cut into small pieces
    • 1 large unripe papaya - peeled, seeds removed and cut into thin strips
    • 1 tomato, halved and seeded
    • 2 tablespoons fish sauce
    • 2 tablespoons lime juice
    • 1 teaspoon dark brown soft sugar
    • 2 tablespoons finely chopped unsalted, dry-roasted peanuts

    Prep:20min  ›  Ready in:20min 

    1. In a blender or food processor, coarsely chop the garlic, chillies and green beans. Mix in the papaya, and process into small chunks. Mix in the tomato, fish sauce, lime juice and sugar. Process the mixture until soft and slightly chunky. Transfer to a medium bowl. Stir in the peanuts. Cover, and refrigerate until serving.


    Instead of bringing out the food processor, or if you don't have one, you can always chop all of the ingredients by hand!

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    Reviews in English (20)


    I used less garlic and red chillies instead of green ones, but still it was great!  -  06 Mar 2012


    tasted little like authentic thai cooking. im form a thai descent. you use a mortar and pestal, thai chilis, fish sauce, shrimp paste, garlic, lime juice, tomatoes, and sugar.<-------- i make it like this.. this is how it is made in thailand..  -  02 Jul 2009  (Review from Allrecipes US | Canada)


    Great salad. If you don't julienne the papaya by hand (ridiculously time consuming), use the shredder in the food processor. I buy the long beans for the recipe and cut them into 1 inch segments and set them aside to toss in at the end. I seed the tomato and toss the "guts" into the food processor with the wet ingredients, and toss the leftover outside wedges of the tomato into the salad at the end, as well. Fresh thai chilis work the best, but remember that you can adjust the heat by not adding all of the peppers' seeds. If your resulting salad is "ring of fire" hot, just add a bit more sugar to cut the heat.  -  07 Aug 2010  (Review from Allrecipes US | Canada)