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Papaya Salad





-1 medium sized papaya

-2 small cloves garlic

-1 large carrot

-1 Tbs granulated sugar

-1 tablespoon dried shrimp (optional)

-2 tablespoons rice vinegar

-1 tablespoon fish sauce (to taste)

-1-2 chili de arbol peppers

-8 grape tomatoes, coarsely chopped


- In a blender or mortar, blend or pound garlic, salt, peppers, sugar and shrimp (if using) into a paste. 

  Transfer to a large bowl and mix in vinegar and fish sauce. Use a spoon (or the mortar) to lightly crush

  tomatoes then add to bowl and mix lightly.

- Peel and coarsely grate or shred papaya*. Discard the seeds and inner membrane. This should leave

  about 4 to 6 cups.

- Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Place in a bowl serve

  and enjoy.


*I use a mandolin. As well you can use a large-size grater to grate the papaya. I’ve read that in Thailand, they shred it using only a knife. They hit the flesh with the blade length-wise, then they thinly slice off a layer into a bowl and repeat until all of the papaya is done.

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