A good Thai green papaya salad is a must-order whenever I’m at a Thai restaurant, and increasingly, it’s becoming something that I make more often at home, because it’s easier than you think to make yourself!
What is Papaya Salad?
Papaya Salad is a dish originating in Southeast Asia, consisting of a spicy, sweet, tart dressing, shredded unripe papaya, and other ingredients that can include mango, cucumber, tomato, garlic, peanuts, and dried shrimp. It’s eaten throughout the region, not just in Thailand, but also in Laos, Vietnam, and Cambodia.
This salad is one of my favorite things to eat in the summertime (or any season, actually. Let’s be real). It’s refreshing and delicious, with a perfect mix of different textures and flavors––savory, spicy, sweet, sour.
Where Can I Buy Green Papaya? Is There a Substitute?
You can buy green, unripe papaya specifically for making this salad at well-stocked Asian grocery stores or Southeast Asian grocery stores.
If you can’t find green papaya at a market near you, you can substitute shredded cabbage and carrots (like any coleslaw mix), finely julienned broccoli stems, jicama, cucumber, or a mix of all of the above!
One more quick note before we get to the recipe––this recipe doesn’t include dried shrimp, but if you’d like to add it, here’s how: Soak 1 tablespoon of dried shrimp in hot water for 5 minutes, finely chop it, and add it to the salad (or add it to the mortar & pestle if that’s what you’re using).
Thai Green Papaya Salad Recipe Instructions
Using a vegetable peeler, peel the outer skin of the papaya. If you have a julienne peeler, peel off julienned strips from all around the papaya. If not, cut the papaya in half and scrape out the seeds. Using a mandolin or sharp knife, julienne the papaya. Transfer to a bowl of ice water for 15 minutes to firm up the papaya strips and make them crunchier.
Meanwhile, chop the garlic, bird chilies, and peanuts together on a board until finely minced.
Add to a mixing bowl along with the salt, sugar, lime juice, and fish sauce. If you have a mortar and pestle, you can also pound these ingredients together to make the dressing, which is more traditional.
Crush the long bean pieces with the flat side of your knife until bruised (or with the mortar and pestle, if you have that).
Add to the bowl with the dressing, along with the tomatoes.
Drain the papaya well and add it to the salad. Toss everything together well, and garnish with more chopped peanuts. Serve!
This papaya salad goes great with these other recipes to make a full meal!
- Thai Chicken Stir-fry with Basil & Mint
- Pad See Ew
- Thai Roasted Chicken Thighs
- Thai Basil Eggplant & Chicken
- Spicy Meatball Banh Mi
- 10-Minute Thai Basil Chicken
- Green Curry Chicken
- Pho (Vietnamese Noodle Soup)
- Lemongrass Chicken Banh Mi
- Chicken Satay with Peanut Sauce
Thai Green Papaya Salad
Ingredients
- 1 green papaya (about 2 1/2 pounds/1kg whole)
- 2-3 cloves garlic (peeled)
- 2 Thai bird chilies
- 1 tablespoon peanuts (dry roasted/salted, plus more for garnish)
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 3 tablespoons fresh lime juice
- 2 1/2 tablespoons fish sauce (or to taste)
- 4 long beans (cut into 2-lengths; can substitute string beans, cut in half lengthwise and crosswise)
- 1 medium tomato (cut into small chunks)
Instructions
- Using a vegetable peeler, peel the outer skin of the papaya. If you have a julienne peeler, peel off julienned strips from all around the papaya. If not, cut the papaya in half and scrape out the seeds. Using a mandolin or sharp knife, julienne the papaya. Transfer to a bowl of ice water for 15 minutes to firm up the papaya strips and make them crunchier.
- Meanwhile, chop the garlic, bird chilies, and peanuts together on a board until finely minced. Add to a mixing bowl along with the salt, sugar, lime juice, and fish sauce. If you have a mortar and pestle, you can also pound these ingredients together to make the dressing, which is more traditional.
- Crush the long bean pieces with the flat side of your knife until bruised (or with the mortar and pestle, if you have that). Add to the bowl with the dressing, along with the tomatoes.
- Drain the papaya well and add it to the salad. Toss everything together well, and garnish with more chopped peanuts. Serve.
love papaya salad. im vegan.. substitute for fish sauce? soy sauce doenst quite do it. and vegan oyster sauce isnt quite right either… thnx
Hi Paula, have you tried vegan fish sauce? It’s made from seaweed. We have a photo of it in our fish sauce post here: https://thewoksoflife.com/fish-sauce/
We live in a small town in Idaho. The closest thing to a green papaya is a potato!
I have eaten this salad many times before. I have found that shredded small tender Zucchini are a terrific substitute for the papaya. Great recipe!
Thanks for sharing that, Marie!
very good n easy
Thanks Marlin!
I love green papaya salad and am always on the look out for a new recipe for it.
Where I live green papaya is sadly not available to me. My go to substitute is spaghetti squash. I steam it until it is just a little less done, al dente, than you would want normally, cool it and then make the salad. It’s not exactly the same but it’s tasty and readily available.
Love your site!
That’s a great tip, Chris! Thank you!
Hi, I have been craving papaya salad since a trip to Siem Reap Cambodia last year. I see that many papaya salad recipes require pounding the papaya using a pestle and mortar (which I don’t own). Any thoughts on how that step may result in any difference in the final dish? thanks so much. Keep up the good work. Love all your recipes.
Hi Karen, that step allows the flavors of the dressing to meld with the papaya better. It’s not strictly necessary, but if you have a heavy mixing bowl and a rolling pin (without handles) or a meat tenderizer, you can achieve something similar!
I really love the recipes on this site. I will definitely ignite my Asian culinary skills.
Thanks
You’re welcome, Daniel! Thank you for those kind words as well.
When I was in Bangkok, I fell in love with not only my now-wife but, also, with Som Tum (green papaya salad). I tried it anywhere I could find it. The best that I had was in a food court of a shopping mall which used dried shrimp. It gave the salad a depth that I find lacking when that ingredient is left out. Do you have experience using these in this dish? Do they need to be hydrated first? So glad to find your site; the recipes and tips are priceless. :))
Hi Mike, thanks for your question! I actually mentioned dried shrimp in the post and provided some instructions on how to add it if you’d like to. :)
Take a look!
I am SO happy that I came across your website because it has taken me TOO LONG to find reliable Chinese recipes that I can follow along with and understand!! I LOVE YOUR SITE!
Thank you Janet!!!
Hello!
Can this made the night before for a lunch?
Hi J, you can making the dressing before, and julienne the papaya beforehand as well. Dry off the julienned papaya thoroughly, and wrap it in paper towels in a thin layer. Put in a ziploc bag and squeeze out all the air. This should keep them crunchy. Then you can combine the dressing, papaya, and tomatoes right before you’re ready to serve. Hope that helps!
I love papaya salad!!! it is my favourite thing to order at a Thai restaurant. Totally making this at home :D
I love it too Sheenam! Let us know how you like it!