Recipe courtesy of Joseph Simmons

Green Papaya Salad

  • Level: Easy
  • Total: 35 min (includes marinating time)
  • Active: 20 min
  • Yield: 6 servings
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One green papaya (1 1/2- to 1 3/4-pounds), peeled, seeded and cut into chunks

10 green beans, trimmed and cut into 1-inch pieces 

1 cup cherry tomatoes, halved 

2 scallions, thinly sliced 

1 hot chile pepper, stemmed, seeded if desired, and finely chopped 

3 tablespoons fish sauce 

3 tablespoons light brown sugar 

2 limes, juiced 

Kosher salt 

1/2 cup chopped fresh cilantro 

3 tablespoons chopped roasted peanuts, optional 


  1. Shred the papaya in a food processor.
  2. Put the green beans in a large bowl and bruise them lightly with a wooden spoon. Add the tomatoes, scallions, chile pepper and the papaya.
  3. Stir the fish sauce, brown sugar, lime juice and a pinch of salt together in a small bowl, then add it to the papaya mixture and toss to coat. Toss in the cilantro. Let stand 15 minutes. Toss in the peanuts, if using, right before serving.