Green Papaya Salad

green papaya salad with True Citrus, chilies, and beans on a wooden plate

Add chicken, shrimp, or pork to this bright and crispy salad to make a heartier meal. Papaya is a common ingredient for Southeast Asian cuisine.


1 tablespoon oil
1 clove garlic, sliced and cut into slivers
1 cup shredded green papaya*
1 medium carrot, shredded
1 green onion, cut into small pieces
1 cup sliced green beans
1/2 cup shredded cooked chicken, cold sliced pork, or cooked shrimp (optional)
About 1/3 cup Chile-Lime Dressing (see below)
Chopped mint leaves and chopped toasted peanuts, for garnish

For the chile-lime dressing:
2 cloves garlic
2 small fresh chiles, preferably red, stem, seeds, and ribs removed
2 tablespoons fish sauce
4 packets of True Lime
3 tablespoons sugar, to taste
1/2 cup hot water


For the dressing:
Chop the garlic and chiles finely. Combine in a bowl with the remaining ingredients, stir to dissolve the sugar, and adjust the flavors to taste. Set aside to cool slightly.

For the salad:

  1. In a small pan, combine the oil and garlic and cook over low heat until the garlic just begins to brown. Remove from the heat.
  2. Combine the papaya, carrot, green onion, green beans, and optional meat with about 1/3 cup of the dressing. Add the garlic and oil and mix well. Let stand for about 15 minutes for best flavor.
  3. Arrange on a plate, and garnish with mint and peanuts to serve.

Adapted from the Mother Mature Network.

*When choosing your papaya, try to get the kind that looks like a small watermelon. An unripe sweet papaya is a second choice. You can also check for packages of shredded green papaya in the freezer section of the grocery store.

Use a mandolin for shredding the papaya and carrot for best results. You can also use a box grater on the large side to shred similarly to cheese – but keep at a high angle to make longer slices.