Green Papaya Salad

  • Level: Easy
  • Total: 45 min
  • Active: 40 min
  • Yield: 4 servings
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4 cloves garlic, minced

5 tablespoons fresh lime juice

3 tablespoons honey

3 tablespoons fish sauce

2 dried Thai red chiles, finely chopped

5 tablespoons peanut oil

1 tablespoon chili oil

12 green beans


One 1- to 1 1/2-pound green papaya

2/3 cup cherry tomatoes, halved (can combine red and yellow tomatoes)

1 cup chopped fresh cilantro

2 green onions, very thinly sliced

3 tablespoons coarsely-chopped roasted peanuts


  1. Whisk together the garlic, lime juice, honey, fish sauce and chopped chiles in a medium bowl. Slowly whisk in the peanut oil and chili oil. Set aside.
  2. Cook the beans in a medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water.
  3. Peel the papaya, cut in half and discard the seeds and inner pulp. Shred the papaya on the largest holes of a box grater and place in a large bowl. Add the tomatoes, cilantro, green onions and green beans.
  4. Pour the dressing over the salad and toss. Sprinkle with the peanuts. 

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