Green Papaya Salad Recipe

Green papaya: A firm, unripe fruit that is shredded to give the salad its crunchy texture.

Garlic: Adds a strong, savory flavor and aroma.

Cherry tomatoes: Small, sweet tomatoes that add juiciness and color.

Green beans: Crisp beans cut into pieces for extra crunch.

Fish sauce: A salty, savory liquid made from fermented fish that gives the salad its signature taste.

Lime juice: Freshly squeezed to add bright, tangy flavor.

Palm sugar: A natural sweetener that balances the flavors with a mild sweetness.

Dried shrimp: Optional ingredient that adds a deep umami flavor.

Roasted peanuts: Crushed and sprinkled on top for a crunchy finish.

Bird's eye chili: Optional chili that adds heat and spice to the salad.

One of the coolest parts of making this Green Papaya Salad is pounding the garlic and chili into a rough paste using a mortar and pestle. Here’s how you can do it step by step:

1. Peel the garlic cloves and put them in the mortar.
2. If you’re using chili, chop it finely first, then add it to the mortar.
3. Hold the pestle firmly and press down on the garlic and chili, twisting and grinding them against the sides of the mortar.
4. Keep going until the garlic and chili turn into a rough, slightly mushy paste. It doesn’t have to be super smooth—just broken down enough to mix well with the other ingredients.

Doing this pounding step makes the flavors pop because it releases the oils and juices from the garlic and chili. When you mix in the palm sugar, fish sauce, and lime juice later, all those flavors blend together better, giving your salad a fresh, zesty kick. Plus, pounding by hand lets you control how strong or mild the garlic and chili taste, which is great if you’re not sure how spicy you want it.

I remember the first time I tried this, I didn’t press hard enough and ended up with big chunks of garlic that didn’t mix well. It tasted okay, but not as good as when I really got into the rhythm of pounding. Now, I like to take my time and enjoy the process—it feels kind of like a mini workout and makes the salad taste way better. If you don’t have a mortar and pestle, you can use the back of a spoon on a cutting board, but the real thing is worth it for this recipe!

• green papaya - Substitute with green mango: Green mango has a similar texture and tartness, making it a good alternative for the crisp and tangy profile of green papaya.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the other ingredients without overpowering them.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an excellent replacement for cherry tomatoes.

• green beans - Substitute with asparagus: Asparagus offers a similar crunch and can be cut into small pieces to mimic the texture of green beans.

• fish sauce - Substitute with soy sauce: Soy sauce provides a salty and umami flavor, though it lacks the fishy undertone. Add a bit of seaweed or miso paste for a closer match.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness, though it is slightly less aromatic than lime juice.

• palm sugar - Substitute with brown sugar: Brown sugar has a similar caramel-like sweetness, making it a suitable alternative for palm sugar.

• dried shrimp - Substitute with anchovy paste: Anchovy paste provides a similar umami and salty flavor, though it is more intense, so use sparingly.

• roasted peanuts - Substitute with roasted cashews: Roasted cashews offer a similar crunch and nutty flavor, making them a good replacement for peanuts.

• bird's eye chili - Substitute with jalapeño: Jalapeño provides a milder heat compared to bird's eye chili but can still add a nice kick to the salad.

• To store your green papaya salad, place it in an airtight container. This will help maintain its crispness and prevent any unwanted odors from seeping in.
• Keep the container in the refrigerator. The salad will stay fresh for up to 2 days. Beyond this, the green papaya may start to lose its crunch and the flavors might not be as vibrant.
• If you plan to store the salad for longer, consider keeping the dressing separate. Mix the fish sauce, lime juice, and palm sugar in a small jar and store it in the fridge. Combine it with the shredded papaya, cherry tomatoes, and green beans just before serving.
• For freezing, it’s best to avoid freezing the entire salad as the texture of the green papaya can become mushy. Instead, you can freeze the dressing in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This way, you can thaw only the amount you need.
• If you have leftover dried shrimp, store them in an airtight container in a cool, dry place. They can last for several months and can be used in other Asian dishes.
• When ready to serve, thaw the dressing cubes in the refrigerator or at room temperature. Toss the dressing with freshly shredded green papaya and other ingredients for a quick and refreshing salad.
• Always sprinkle the crushed roasted peanuts just before serving to maintain their crunch. Storing them with the salad can make them soggy.
• If you have extra bird's eye chili, store them in a zip-lock bag in the freezer. They can be used directly from the freezer in future recipes without losing much of their heat or flavor.

• If you have leftover green papaya salad, the best way to enjoy it again is to keep it fresh and crisp. Here are some methods to reheat or refresh it:

  • Room Temperature Revival: Take the salad out of the fridge and let it sit at room temperature for about 15-20 minutes. This will help bring back some of the flavors without making the green papaya soggy.

  • Microwave Method: If you prefer a slightly warm salad, place it in a microwave-safe bowl. Microwave on low power for 10-15 seconds. Be cautious not to overheat, as the cherry tomatoes and green beans can become mushy.

  • Stovetop Refresh: Heat a non-stick pan over low heat. Add the salad and toss it gently for about 1-2 minutes. This method helps to warm the salad without cooking it, maintaining the crunch of the green papaya and green beans.

  • Add Fresh Ingredients: To rejuvenate the salad, mix in some freshly shredded green papaya, halved cherry tomatoes, or freshly cut green beans. This will add a burst of freshness and crunch.

  • Re-dress the Salad: Prepare a small amount of the dressing by mixing fish sauce, lime juice, and a bit of palm sugar. Drizzle it over the salad and toss gently to refresh the flavors.

  • Serve with New Garnish: Sprinkle some freshly crushed roasted peanuts or add a finely chopped bird's eye chili to give the salad a new kick and texture.

Remember, the key to enjoying leftover green papaya salad is to maintain its crispness and vibrant flavors.

• Mortar and pestle: Essential for pounding the garlic, chili, and palm sugar to create a rough paste and dissolve the sugar.

• Knife: Necessary for peeling and shredding the green papaya, as well as finely chopping the bird's eye chili.

• Cutting board: Provides a stable surface for cutting the green papaya, green beans, and chili.

• Peeler: Useful for peeling the green papaya before shredding it.

• Shredder: Ideal for shredding the green papaya into thin strips.

• Mixing bowl: Used to combine and lightly pound the salad ingredients together.

• Measuring spoons: Ensures accurate measurement of fish sauce, lime juice, and palm sugar.

• Serving plate: For presenting the finished green papaya salad.

• Spoon: Helps in mixing the salad ingredients and transferring them to the serving plate.

Prep ingredients in advance: Peel and shred the green papaya, mince the garlic, and chop the chili ahead of time.

Use a food processor: Quickly shred the green papaya using a food processor instead of doing it by hand.

Pre-mix the dressing: Combine the fish sauce, lime juice, and palm sugar in a jar and store it in the fridge.

Batch cook green beans: Blanch and cut green beans in bulk, then store them in the fridge for quick use.

Buy pre-roasted peanuts: Save time by purchasing crushed roasted peanuts instead of roasting and crushing them yourself.