split-ticker-0707 Free Shipping on orders over $49* Use code: SHIP4FREESummer Sale - Save up to 75%
Return to Previous Page

Green Papaya Salad

Green Papaya Salad
Thai cooks use green papaya as a raw "vegetable" in salads or pickle it and serve it with rice and grilled meats. When cut open, the hard, immature fruit reveals pale green flesh and white seeds. To shred the papaya, use a vegetable peeler to remove the outer skin, then cut the fruit in half lengthwise and scoop out and discard the seeds. Using a mandoline or the largest holes of a grater-shredder, shred the flesh into long, thin julienne. Or, use the shredding blade of a food processor.

Serve this refreshing salad alongside our Lemongrass Shrimp Skewers (see related recipe at right).

Ingredients:

  • 1 1⁄2 lb. green papayas or unripe mangoes
      (about 2)
  • 1 carrot
  • 1⁄2 fresh jalepeño, seeded and minced

For the dressing:

  • 2 garlic cloves, chopped
  • 1 Tbs. minced shallot
  • 1 tsp. sugar
  • 1⁄4 tsp. salt
  • 1⁄4 cup rice vinegar
  • 2 1⁄2 Tbs. fish sauce
  • 2 1⁄2 Tbs. fresh lime juice
  • 2 tsp. Sriracha chili sauce
  • 3 Tbs. canola or peanut oil
  • 2 Tbs. chopped fresh cilantro

Directions:

Peel and seed the papayas. Peel the carrot. Using the smallest blade of a mandoline, shred the papayas and carrot. Transfer to a large bowl, add the jalepeño and toss to mix.

To make the dressing, in a mini food processor, combine the garlic, shallot, sugar and salt and pulse until a fine paste forms. Add 1 Tbs. water to facilitate grinding if necessary. Transfer the paste to a small bowl and whisk in the vinegar, fish sauce, lime juice and chili sauce. Gradually drizzle in the oil while continuing to whisk.

Pour the dressing over the papaya mixture, add the cilantro and toss well. Marinate at room temperature for 1 hour before serving.
Serves 6.
Adapted from Williams-Sonoma Collection Series, Asian, by Farina Wong Kingsley (Simon & Schuster, 2003).