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Plant-Based

Shredded 
Papaya Salad

All over Thailand, you’ll see cooks in food carts working huge mortars and pestles, pounding together the ingredients for this spicy, refreshing salad.

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All over Thailand, you’ll see cooks in makeshift sidewalk food carts working huge mortars and pestles, pounding together the ingredients for this spicy, refreshing salad. If you don’t have a mortar and pestle, chop and smash the chiles and garlic with the side of a chef’s knife before mixing them with the remaining dressing ingredients. Traditionally, the papaya is cut into julienne threads with a large, sharp knife, but I prefer the safety of a nifty julienne peeler.

Learn about common Thai ingredients and how to use them.

Servings
4

Ingredients

  • 1/4 cup sliced green beans (½-inch lengths)
  • 1/2 to 1 red Thai chile 
pepper, stemmed
  • 1 tbsp date sugar
  • 2 large cloves garlic, peeled
  • 2 tbsp fresh lime juice
  • 1 tbsp fish sauce
  • 4 cups julienne, 
shredded or grated green papaya or green mango
  • 1 cup cherry 
tomatoes, halved
  • 2 tbsp unsalted roasted peanuts, chopped
  • 2 tbsp chopped 
fresh cilantro

Preparation

  1. Into a medium heat-proof bowl, pour 2 cups boiling water over beans. Let sit for 30 seconds; drain and refresh with cold water. Drain and set aside.
  2. Place chile pepper, sugar and garlic in a large mortar and pestle and pound until the mixture is a fine paste, or smash it with the side of a chef’s knife. Add lime juice and fish sauce and stir to dissolve sugar. Pour into a small bowl.
  3. Add 1 cup papaya to the mortar and pound with the pestle until the fruit is a little bruised and limp, about 20 seconds. Transfer papaya to a large bowl and toss with the dressing and remaining ingredients. If you don’t have a mortar and pestle, vigorously mix the papaya and dressing together with your hands, squeezing gently to bruise the fruit slightly. (MAKE AHEAD: This salad can be made up to 2 hours in advance and refrigerated until ready to serve.)

Nutrition Information

  • Serving Size 1 1/2 cups
  • Calories 88
  • Carbohydrate Content 15.5 g
  • Cholesterol Content 0 mg
  • Fat Content 2.5 g
  • Fiber Content 2 g
  • Protein Content 4 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 312 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g