Recipe courtesy of Tyler Florence

Green Papaya Salad in Lettuce Wraps

Note: If green papaya is unavailable, substitute a mixture of carrot and Granny Smith apple.
  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Inactive: 30 min
  • Yield: 4 to 6 servings
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The dressing:

1/2 cup peanut oil

1/4 cup fish sauce, such as nam pla or nuoc nam

1 tablespoon rice vinegar

1 teaspoon soy sauce

1 lime, juiced

2 teaspoons fresh ginger, minced

1 teaspoon sugar

1 tablespoon red chili sauce, such as Srirachi Hot Chili Sauce

Kosher salt

The salad:

1 large green papaya, peeled and julienned, see note

1 cup bean sprouts

1 medium cucumber, peeled, seeded, and julienned

1 red onion, sliced thin

1 small red chile, sliced thin

Fresh cilantro leaves, for garnish

Butter lettuce leaves, for serving


  1. For the dressing: In a small bowl add all ingredients and mix well. Set aside for about 1/2 hour to allow the flavors to develop. Taste and adjust seasoning before serving.
  2. For the salad: Combine papaya, bean sprouts, cucumber, onion, and red chile in a large bowl. Pour over the dressing and mix well. Mound onto a platter, garnish with cilantro leaves, and surround with butter lettuce leaves.

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