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Thai green papaya salad

Recipe from: 1 August 2014
recipes, Thai, green papaya salad

Ingredients 12
Servings 2
Time 00:30


  • 2
    garlic cloves, roughly chopped
  • 2
    roasted peanuts (unsalted), coarsely crushed
  • 2
    dried prawns (soaked in hot water for 20 minutes), drained
  • 4
    cherry tomatoes, halved
  • 4
    green beans, cut into 1 cm lengths
  • 3
    bird’s eye chillies, to taste
  • 2
    shredded green papaya
  • 3
    palm sugar, shaved
  • 2
    fish sauce
  • 2
    lime juice
  • 1
    tamarind water



The New Asian Spice Supermarket in Sea Point, Cape Town has started stocking green papayas. Supply is often erratic, as there’s only one farm in the whole of South Africa that produces them.

You need to shred the papaya correctly, either by hand, using a sharp knife to cut into the papaya and then using a vegetable peeler to shred the flesh; or with a mandolin, using a fine shredding attachment.

The dressing:

Combine all the dressing ingredients into a microwave-proof bowl.
Cook on a high heat for 1 minute, or until the palm sugar is completely dissolved.
Allow to cool completely.                                                                                                          

The salad: 
Using a large pestle and mortar, pound the garlic with a pinch of salt.
Add the peanuts and dried prawns, pound to a coarse paste.
Next, add the cherry tomatoes and beans, pound gently (the tomatoes may “explode”)
Add the bird’s eye chillies, continue to pound gently.
Finally, add the green papaya and lightly bruise, all the while turning and tossing the mixture with a spoon held in your other hand.

Moisten the salad with the dressing.
Combine thoroughly before serving immediately.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.


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