Green papaya salad

Global vegetarian cuisine

   Sumi Saikawa

"The essence of Shojin ryori (temple cooking) to your table."


This is a most popular salad in Thailand. When green papaya is not available, carrot can be used as a substituted.

20 mins
Cooking time:
5 mins

*Australian 1cup=250ml, 1Tbsp=20ml, 1 tsp=5ml


1: Green papaya … Medium 1/2 (about 400g)

2: Carrot … Medium 1/2

3: Roasted peanuts (unsalted) … 4 Tbsp

4: Coriander


1: Garlic … 4 pieces

2: Fresh chili … 1 * if you are not a fan of spicy food, this can be omitted.

3: Tomato … 1/2 piece

4: Green bean … 5 pieces

5: Palm sugar … 1 Tbsp * Brown sugar can be used as a substitute.

6: Thai fish sauce … 2 Tbsp * Soy sauce can be used as a substitute.

7: Line … 1 piece * Lemon can be used as a substitute, but use less amount.

8: Tamarind … 2 tsp * Umeboshi (pickled plum) can be used as a substitute, or add more lime juice if not using tamarind.


01 Peel the skin and hard layer of green papaya and remove round seeds. Use a peeler to cut the flesh into thin strips. Lightly parboil green beans with salt (still firm in texture), and halve lengthwise.

02 Place roughly chopped garlic, sliced fresh chili, roughly chopped tomato and green beans in a morter, and roughly pound them until it is aromatic. Add lime juice, palm sugar, tamarind and fish sauce and mix.

03 Squeeze excess moisture out of green papaya and carrot, add in the morter and mix until the ingredients are coated with the dressing. Place on a plate and top with peanuts and coriander to serve.



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