Green Papaya Salad

I’m back….finally!

We’ve just returned from a lovely holiday in the UK

But after 3 weeks of freezing cold temperatures, and eating hot, heavy food

I’m loving the warmth and light, fresh food of summer

So I’ve decided to kick the year off with a recipe for one of my favourite salads….

Green papaya salad – often also called green paw paw salad – YUM!!!

This salad is exactly what I want to eat when it is hot

It’s light, refreshing, crunchy, incredibly tasty and can be adapted in so many ways

Here are just a few suggestions of how to vary this gorgeous salad:

– add 1 clove of garlic, crushed

– add fresh, diced mango – this is my current favourite variation

– add sliced cucumber, red capsicum or snow peas

– replace the carrot with (or just add) half a cup of cherry tomatoes, halved

– replace the bean sprouts with (or just add) blanched green beans or snake beans

– replace the coriander with fresh basil

– use peanuts instead of cashews

– for a vegetarian/vegan version, replace the fish sauce with tamari or soy sauce

– serve with poached chicken, cooked prawns, salt ‘n pepper or sesame crusted tofu

– or serve with these gorgeous Thai fish cakes

I just love the pungent dressing for this salad that combines the four taste elements – salty (fish sauce), spicy (chilli), sour (lime juice) and sweet (brown sugar)

And best of all, this salad is really quick and easy to make – especially if you use a mandolin to slice the papaya and carrot

this green papaya came off our tree, along with homegrown mint, Vietnamese mint and red chillis 🙂 Green papayas are just an unripe papaya which is used more like a vegetable – as in this salad – than a fruit!

I do hope you give it a go and love it as much as I do!

Green Papaya Salad
Prep time
10 mins

Total time
10 mins


Author: Caroline Trickey from Healthy Home Cafe
Serves: 2

  • 3 teaspoons of grated palm sugar or brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • ½ – 1 teaspoon sesame oil
  • ½ long red chilli, seeds removed, finely chopped, optional
  • ½ green papaya, shredded (a mandolin is ideal)
  • 1 carrot, shredded
  • 2 cups bean sprouts, rinsed and drained well
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh coriander, chopped – or 1 tablespoon Vietnamese mint
  • ¼ cup toasted cashews or peanuts, roughly chopped
  • Optional Extras
  • Garlic
  • Mango
  • Cooked chicken or prawns
  • Thai fish cakes
  • Salt and pepper or sesame crusted tofu
  • Cherry tomatoes
  • Green or Snake beans
  • Cucumber, Red capsicum or Snow peas

  1. Mix the sugar with 1 tablespoon of boiling water and stir to dissolve.
  2. Combine the dissolved sugar, fish sauce, lime juice and sesame oil in a medium-large bowl.
  3. Add the chilli, papaya, carrot, sprouts and herbs to the bowl and toss to combine.
  4. Transfer salad to serving platter and scatter the nuts over the top just before serving


Green papayas are available from Asian grocery stores and some fruit and veg shops

I'm a dietitian, food lover and passionate cook With the back-ground of running a successful cafe and catering business for more than 12 years in Melbourne, I then completed my dietetic studies and have been working in private practice for more than 10 years. I now also run cooking classes from my home in Sydney My blog is full of delicious, gourmet-style, interesting, healthy meals and more. I want to inspire people to cook more and show them how healthy food can be incredibly delicious and how you can use food as medicine

Design by Bite © 2015