This Green Papaya Salad is fresh, crunchy, and full of bold flavors. It combines shredded green papaya, juicy tomatoes, and crisp beans with a tangy dressing made from lime juice, fish sauce, and garlic. Roasted peanuts add the perfect crunch. This simple and refreshing dish is great as a side or light meal.
Ingredients Needed:
- 1–2 garlic cloves, peeled
- 1 small bird’s eye chili, thinly sliced
- 1 teaspoon palm sugar or light brown sugar
- 2 teaspoons dried shrimp
- ¼ cup roasted peanuts, divided
- 2 teaspoons fish sauce, more or less to taste
- Fresh lime juice, from 2 limes
- 1 whole green papaya, or 3 cups pre-shredded
- ½ small head of green cabbage, thinly sliced
- 5–7 Chinese long beans, or a handful of green beans, cut into 2-inch pieces
- 8 cherry tomatoes, halved
How To Make Green Papaya Salad Recipe?
- Make the Dressing: Crush the garlic, chili, sugar, dried shrimp, and half the peanuts with a mortar and pestle until it forms a paste. Mix it in a bowl with fish sauce and lime juice. Taste and adjust seasoning.
- Prepare the Papaya: Peel the green papaya and shred it into thin strips using a julienne peeler or food processor. Remove the seeds.
- Mix the Salad: Lightly crush the green beans and cherry tomatoes in a mortar, then add them to the bowl. Toss in the shredded papaya and sliced cabbage, mixing everything well.
- Garnish & Serve: Sprinkle the remaining peanuts on top and serve immediately.
Recipe Tips:
- Use Fresh Green Papaya: Make sure to use unripe green papaya for the best crunchy texture. Ripe papaya will be too soft and sweet for this salad.
- Shred the Papaya Thinly: A julienne peeler or food processor works best to get fine, even strips. Thick pieces won’t absorb the dressing well.
- Crush the Ingredients Properly: Grinding garlic, chili, dried shrimp, and peanuts into a paste helps blend the flavors into the salad. If you don’t have a mortar and pestle, mash them well with a spoon.
- Balance the Dressing: Adjust the fish sauce, lime juice, and sugar to your taste. The dressing should have a perfect mix of salty, tangy, and slightly sweet flavors.
- Serve Immediately for Best Texture: This salad is best eaten fresh. If left too long, the papaya and cabbage will soften, losing their crunch.
How To Store Leftovers?
Let the leftover Green Papaya Salad cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 2 days. The flavors may get stronger over time, but the salad will lose some crunch.
Nutrition Facts:
- Calories: 120 kcal
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 350mg
- Potassium: 250mg
- Total Carbohydrate: 15g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 4g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Fennel Salad Recipe
- Gordon Ramsay Caprese Salad Recipe
- Gordon Ramsay Thai Beef Salad Recipe
Gordon Ramsay Green Papaya Salad Recipe
Description
This Green Papaya Salad is fresh, crunchy, and full of bold flavors. It combines shredded green papaya, juicy tomatoes, and crisp beans with a tangy dressing made from lime juice, fish sauce, and garlic. Roasted peanuts add the perfect crunch. This simple and refreshing dish is great as a side or light meal.
Ingredients
Instructions
- Make the Dressing: Crush the garlic, chili, sugar, dried shrimp, and half the peanuts with a mortar and pestle until it forms a paste. Mix it in a bowl with fish sauce and lime juice. Taste and adjust seasoning.
- Prepare the Papaya: Peel the green papaya and shred it into thin strips using a julienne peeler or food processor. Remove the seeds.
- Mix the Salad: Lightly crush the green beans and cherry tomatoes in a mortar, then add them to the bowl. Toss in the shredded papaya and sliced cabbage, mixing everything well.
- Garnish & Serve: Sprinkle the remaining peanuts on top and serve immediately.
Notes
- Use Fresh Green Papaya: Make sure to use unripe green papaya for the best crunchy texture. Ripe papaya will be too soft and sweet for this salad.
- Shred the Papaya Thinly: A julienne peeler or food processor works best to get fine, even strips. Thick pieces won’t absorb the dressing well.
- Crush the Ingredients Properly: Grinding garlic, chili, dried shrimp, and peanuts into a paste helps blend the flavors into the salad. If you don’t have a mortar and pestle, mash them well with a spoon.
- Balance the Dressing: Adjust the fish sauce, lime juice, and sugar to your taste. The dressing should have a perfect mix of salty, tangy, and slightly sweet flavors.
- Serve Immediately for Best Texture: This salad is best eaten fresh. If left too long, the papaya and cabbage will soften, losing their crunch.
Gordon Ramsay Green Papaya Salad Recipe