YIELDS: 1 Servings PREP TIME: 10 mins COOK TIME: 0 mins TOTAL TIME: 10 mins 

Papaya salad is a famous dish found on Thai menus around the world. It’s crunchy, sweet, spicy, savory, and embodies all of the flavors of Thai cooking. Pairs wonderfully with grilled chicken or beef. 


3 oz raw green papaya, peeled and cut into long thin strips (green papaya can be found in most International markets, but zucchini, kohlrabi, or even cabbage makes a good substitute)
2 cloves garlic, peeled 
1-2 green bird’s eye chilies 
¾ oz long green beans (or French green beans), cut into ¾” pieces 
1 oz unsalted roasted peanuts 
1 ¼ oz halved cherry tomatoes 
2 pieces dried bird’s eye chili
¾ oz dried shrimp
1 tbsp tamarind juice 
1 ½ tbsp palm sugar 
1 ½ tbsp fish sauce 
1 tbsp lime juice 

Mortar and pestle or small food processor 
Large bowl
Cutting board 


  1. In a mortar, pound the garlic and green bird’s eye chilies. 
  2. Add the beans, dried shrimp, peanuts, tomatoes and roughly pound. Alternatively, combine the above ingredients in a small food processor and pulse until finely chopped. 
  3. Transfer the mixture to a large bowl and stir in the tamarind juice, palm sugar, fish sauce, and lime juice. Mix well. 
  4. Add the papaya and stir until well combined. 
  5. Transfer to a serving dish.