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Green Papaya Salad

Kilinahe Coleman


1 small or medium green papaya (you can also substitute cabbage and carrots, or cucumber!)
2-3 cloves of peeled garlic
1 tbsp peanuts (optional)
1-2 Hawaiian or Thai chili peppers to taste
½ tsp salt
2 tbsp sugar
3 tbsp fresh lime juice
2 tbsp fish sauce (can substitute vegan fish sauce)
4 long beans or string beans, chopped into 1” to 2” lengths
1 fresh tomato, diced


Easily remove the skin from the papaya using a vegetable peeler. You can use a julienne peeler to shred the papaya into strips, or cut the papaya in half, deseed, and julienne. Chop the garlic, optional peanuts, and chili peppers to taste. Add to a bowl with salt, sugar, lime juice, and fish sauce; mix well. Add dressing to papaya, tomato, and long beans; toss. Although you can eat this salad right away, waiting a few hours before serving will allow flavors to meld and deepen. Serve with your favorite Thai curry, or grilled meat or tofu!