FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
green papaya salad recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
This vibrant, crunchy green papaya salad is bursting with fresh flavors and a creamy kick, perfect for health-conscious cooks looking for easy dinner ideas. It is a fantastic choice for family-friendly weeknights or a healthy lunch option.
Ingredients
- 1 medium (400 g) unripe green papaya, peeled and shredded
- 100 g (3-4) long beans, trimmed and cut into 2 inch pieces
- 2–3 medium (150 g) ripe tomatoes, halved or quartered
- 3–5 small red bird’s eye chilies, stemmed (adjust to taste)
- 3 cloves garlic, peeled
- 2 tablespoons (25 g) unsalted roasted peanuts, plus extra for garnish
- 3 tablespoons (45 ml) fresh lime juice
- 2 tablespoons (30 g) palm sugar, finely chopped or grated
- 0.25 cup (60 ml) water, divided
- 0.25 cup (75 g) natural creamy peanut butter
- 2 tablespoons (30 g) white miso paste
- 2 tablespoons (30 ml) gluten-free tamari or halal-certified soy sauce
- 1 tablespoon (15 ml) neutral vegetable oil
- 0.25 cup (15 g) fresh cilantro, roughly chopped, for garnish
Instructions
- Prep Green Papaya: Carefully peel and shred the green papaya into thin, even strips. Place the shredded papaya in a bowl of ice water for 10-15 minutes to crisp it up. Drain thoroughly and pat dry.
- Make Creamy Peanut-Miso Dressing: In a blender or food processor, combine the peanut butter, white miso paste, lime juice, palm sugar, tamari or soy sauce, and 2 tablespoons (30 ml) of water. Blend until smooth and creamy. If too thick, add the remaining 2 tablespoons (30 ml) of water, 1 tablespoon at a time, until it reaches a thick, pourable consistency.
- Prepare Aromatics: In a large mortar and pestle (or sturdy bowl), add the bird’s eye chilies, garlic, and 2 tablespoons (25 g) roasted peanuts. Pound gently until the chilies and garlic are crushed and the peanuts are coarsely broken, avoiding over-pounding into a paste.
- Combine Salad Vegetables: Add the long beans and tomatoes to the mortar. Gently bruise them with the pestle a few times to release some juices and soften the beans slightly. Transfer the contents of the mortar to a large mixing bowl.
- Dress the Salad: Add the shredded green papaya to the bowl with the bruised aromatics, beans, and tomatoes. Pour in about two-thirds of the Creamy Peanut-Miso Dressing. Using tongs or your hands, gently toss the salad until all components are evenly coated.
- Plate and Garnish: Transfer the salad to a wide, shallow bowl. Drizzle the remaining Creamy Peanut-Miso Dressing over the top. Garnish generously with fresh chopped cilantro and a small pile of coarsely crushed roasted peanuts for contrasting texture and visual interest.
Notes
If the dressing seems too thin, you can add another tablespoon of peanut butter to thicken it slightly. For substitutions, consider green beans or cucumber for long beans, cashews or sunflower seeds for peanuts (nut-free), or a low-carb sweetener for palm sugar (sugar-free). Look for firm green papayas at Asian markets and always use fresh lime and chilies for the best zest and heat.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Main Course Salad
- Method: Assembly
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups (250 g)
- Calories: 400 calories
- Sugar: 18 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg