Green Papaya Salad


  • ½ lb green papaya, peeled, seeded & shredded
  • 2 medium carrots, peeled & shredded
  • 1-3 Thai bird chiles (red or green), or to taste
  • 2 cloves garlic, smashed & peeled
  • ½ tsp sea salt
  • zest of ½ lime
  • 2 tbsp palm sugar (or dark brown sugar)
  • 1 tomato, rough chopped
  • 1 tbsp tamari (or soy or fish sauce)
  • 1 tbsp fresh lime juice
  • ¼ cup mint leaves, chopped
  • ¼ cup Thai basil leaves, chopped
  • ¼ cup dry roasted peanuts, lightly crushed, chopped or whole
  • Shredder
  • mortar & pestle
  • microplane or zester
  • citrus juicer


  1. Place shredded green papaya and carrots in the bowl of a mortar. Smash and grind to soften papaya with pestle until the flesh turns a milky-white color. This will help the salad absorb more of the dressing. Remove to a medium-sized bowl
  2. Place chiles, garlic, palm sugar, salt and lime peel in the mortar bowl. Work into a paste. Add tomatoes and incorporate into chile paste
  3. Add mixture to papaya and carrots, and add soy sauce and lime juice. Toss to combine. Adjust seasonings if needed
  4. Top with peanuts and serve