It’s been a hot summer so far, and when the heat rolls in, my family craves something refreshing. What’s better than papaya salad?
Papaya salad features green papaya, which is much more savory than the sweet, orange variety you may be familiar with. In Burma and Thailand, green papaya salad is a staple summer dish - cooling, spicy, flavorful, and perfect for warm climates. In fact, spicy foods are commonly enjoyed even in hot environments. Some believe spices help kill bacteria in the absence of refrigeration, and others say they help cool the body through sweating. Whether scientifically proven or not, spicy food has become a cultural mainstay in many Southeast Asian countries.
My family is originally from Burma, where most foods are spicy - including this papaya salad recipe. Of course, you can adjust the heat to your liking, but I highly recommend trying a bit of spice to experience the bold, umami-rich flavors of Burmese cuisine.
If you'd like to explore another flavorful Burmese dish, check out my Samosa Thoke!
Let’s start with how to process a green papaya. It’s similar to other melons, but I suggest cutting off both ends and peeling the skin, which is quite tough since the papaya is served raw.
Next, slice the papaya in half and scoop out the seeds. Once cleaned, quarter the papaya. Traditionally, papaya salad is made by julienning or slicing the fruit into thin strips. Cutting it by hand helps preserve its signature crunch. You can also shred it using a box grater - it’s easier and quicker, but it may result in a softer texture. Either method works!
For an extra crunch, soak your cut papaya in ice-cold water for a bit, then drain it and either pat dry with paper towels or spin it in a salad spinner. I find this helps maintain its texture beautifully.
Once your papaya is ready, simply slice or chop the rest of your vegetables and make the dressing. The dressing is key - it’s a mouthwatering blend of chilies, garlic, soy sauce, fish sauce, sugar, and a bit of water. It’s addictively flavorful, and when tossed with the papaya, it seeps in to create an unforgettable salad.
For finishing touches, chopped cilantro adds a fresh, aromatic layer. If you want a bit more crunch, fried shallots or chopped peanuts make a delicious final topping.
While this is my family’s recipe for papaya salad, there are countless other variations! One specific Burmese twist includes fermented tea leaves, which is absolutely delicious—and we’ve got a blog post all about fermented tea leaf salad as well! Some Thai versions substitute fish sauce for other umami-rich ingredients like fermented crab paste.
Green Papaya Salad
Yield: 4 – 6 servings
Prep time: 20 minutes
1 medium green papaya; skinned, seeded, julienned or grated
1 large carrot, julienned or grated
3 Thai chilies, minced
2 cloves garlic, minced
2 Tablespoons fish sauce
1 teaspoon granulated sugar
1 teaspoon soy sauce
3 Tablespoons water
1/2 cup cilantro, chopped
1. In small bowl, mix together the chilies, garlic, fish sauce, sugar, soy sauce, and water. Adjust seasonings to your preference.
2. In a large bowl, add the papaya and carrots. Finish with the cilantro and half of the dressing. Toss all of the ingredients together and add more dressing to taste!
I hope this gives you a simple yet satisfying introduction to green papaya salad - an easy way to make a flavorful dish your go-to summer staple. If you're excited to learn more summer recipes, don’t miss our Hands-On Meatless Monday: Summer Salads and Grain Bowls on Monday, July 21 at 6pm. You'll make and enjoy:
- Grain Bowl with Quinoa, Roasted Poblano Peppers, Corn and “Chorizo” Tofu
- Spicy Soba Noodle Salad with Roasted Broccoli, Carrots, Edamame and Ginger-Cilantro Vinaigrette
- Greek Cobb Salad with Pickled Red Onions, Artichokes, Cucumbers, Chickpeas and Feta-Yogurt Dressing
