Green Papaya Salad

Preparation info

  • Difficulty


  • Serves


Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About


  • 1 green papaya, peeled and shredded
  • 2 carrots, shredded
  • ½ bunch mint, coarsely chopped
  • ½ bunch coriander (cilantro), coarsely chopped
  • 45 ml ( fl oz) sunflower oil
  • 2 garlic cloves, chopped
  • limes, juiced
  • 80 ml ( fl oz/ cup) fish sauce
  • 3 teaspoons grated palm
  • sugar (jaggery)
  • 1 teaspoon salt
  • 1 chilli, chopped (optional)
  • fresh ginger, chopped, to taste
  • 2 tablespoons toasted peanuts, chopped


The Salad

Combine the green papaya, carrots, mint and coriander.

The Dressing

In a small saucepan, heat the oil over low heat and fry the chopped garlic. Once browned, allow to cool in the oil. Make the sauce by combining the lime juice, fish sauce, palm sugar, salt and chopped chilli. Add the toasted garlic and oil, and the ginger. Pour the dressing over the salad just before serving. Gently toss and sprinkle with the peanuts.