Green Papaya Salad

Prep: 30 minutes


This may be eaten like a regular salad with a fork, or rolled up in the Romaine leaves and eaten with your fingers. This salad is best served fresh, shortly after putting it together.


  • 2 cloves garlic, chopped
  • 2-4 serrano chili, seeded and chopped
  • 6 1/2 tbsp fresh lime juice
  • 4 tbsp soy sauce
  • 1 tbsp sugar
  • 1 large green papaya
  • 1 carrot
  • 6 green beans
  • 6 cherry tomatoes
  • 2 tbsp fresh cilantro, chopped
  • romaine lettuce leaves


Grind the garlic and chilies in a small food processor or use a mortar and pestle to pound into a paste. Place the lime juice, soy sauce and sugar in a small jar. Shake well to mix, then add the garlic-chili paste and shake again until well mixed. Set aside.

Peel the papaya and clean out the seeds. Shred the papaya in a food processor or use a hand grater. Place in a large bowl. Shred the carrot and add to the bowl. Cut the green beans in half, then slice into thin strips. Quarter the cherry tomatoes. Add both of these to the bowl. Pour the dressing over and toss well to mix. Serve on the Romaine lettuce leaves with the cilantro sprinkled over the top.

Hint: Green papaya is unripe papaya. The skin is a very dark green and the flesh is a very pale green color to almost white. It is not sweet and tastes much like a mild summer squash. You can usually find green papayas in Asian markets because they are used often in Asian cuisine. Serrano chili peppers are very hot. Wear rubber gloves when removing seeds and ribs and keep hands away from eyes and nose.