Green Papaya Salad

"This is my version of a traditional Thai raw salad with a mildly spicy seasoning. I acquired the original recipe from the Blue Elephant Cooking School. The dried shrimp does tend to give this dish a strong flavour. Like my fellow garlic lovers here at Zaar, the first time I made this I used more than one clove of garlic, 3 to be exact, but in this dish to much garlic becomes overpowering and one misses out on the wonderful combination of flavours."
photo by Vnut-Beyond Redempt photo by Vnut-Beyond Redempt
photo by Vnut-Beyond Redempt
Ready In:




  • In a mortar, roughly pound the garlic and chillies.
  • Add the beans and pound, then the shrimps and pound again until crushed.
  • Add the sugar, fish sauce and lime juice and stir together.
  • Add the tomatoes and press with the pestle to bruise the tomatoes.
  • Add the peanuts and the papaya and stir until well mixed in.
  • Serve cold in a round dish lined with lettuce leaves and sprinkle coriander leaves on to of the salad.

Questions & Replies

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  1. Nice, authentic tasting recipe! All the flavors work really well together! I added shredded carrots as well. This season it's hard to find unripen papayas, but you want to look for the greenest ones with a harder to the touch surface. Thank you Chrissyo for posting this!
  2. I was having Thai Green Papaya salad which I bought from a Night Bazaar when I decided to check Zaar out to see whether there was a recipe for it. Lo and behold, I found yours. The ingredients are the same except for the last two and the chilli was red. The vendor also used a bit of shredded carrot and shredded green mango. It was delicious!! The vendor used a wooden mortar and pestle. I had it with fried chicken and it was a match made a heaven! Thanks for posting this.


<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
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