Each mouthful of this Papaya Salad is a delightful dance of flavors, as the papaya's crisp, tangy notes mingle with the dressing’s bold, zesty taste and the shrimp’s delicate sweetness. So, grab your chopsticks get and ready to explore the wonder of Thai cuisine.
Sold and enjoyed all around Thailand, papaya salad has become the iconic must-try. Why not bring the experience to your table with our papaya salad recipe?
What our Thai salad features is a balanced combination of its signature ingredients, plus some of our additions. And of course, it’s not the papaya salad without the classic garlic chili fish sauce dressing.
Ingredients for Papaya Salad
The main ingredient is undoubtedly green papaya, or unripe papaya. It has a crunchy texture and little to no taste, which makes it fitting for salads. We pair it with some other vegetables like crunchy long beans, juicy cherry tomatoes, and herby coriander to add tons of fresh flavors.
Topping those freshness are the flavorful and savory shrimp we quickly sautéed in a pan and let cool. These components are tied perfectly together by the sweet and salty fish sauce dressing.
After mixing all the ingredients with the dressing, we sprinkle crushed roasted peanuts on top for some nuttiness.
This is the item that can make or break the dish.
Fish sauce’s distinct smell may be a bit peculiar for the Western palate, but that smell turns out quite nice with the right complements. It’s mixed with minced garlic, red chilis, and lime juice, all giving the right aromas to make the sauce addictive. With good amounts of acidity from lime juice and sweetness from sugar, that sauce can change opinions.
How Do You Pick Papaya for Salad?
Essentially, you need to pick an unripe papaya.
Pay attention to the color of the skin and make sure that you choose the ones with smooth and vibrant green skin. If it has turned yellow in some spots, the papaya has already started to ripen. You can also press gently on the papaya. If there is no give, you’re good to go.
Is Our Papaya Salad Healthy?
Yes, papaya salad is a good option for your health.
There are only 224 calories, 1.1 g of saturated fat, and 278 mg of sodium in each serving of this salad. We use a moderate amount of seasoning to ensure that this side dish adheres to our nutrition guidelines.
With shrimp providing 17.3 g of protein per serving, the dish is ideal for muscle building.
How to Store Leftovers
Store the ingredients separately and only mix them right before eating to prevent the salad from turning soggy.
Papaya salad can last for up to two weeks in the fridge. Make sure that you store the leftovers in an airtight container to help the ingredients maintain their textures.
What to Serve With This Papaya Salad
When it comes to Thai food, the wonder is never-ending. Much like this Thai Mango Salad, this dish is an excellent companion for almost any Thai dish. Pair it with this Thai Noodle Soup or Thai Chicken Curry for meals that will fill your kitchen with a sensational aroma and a hearty warmth.
Cut the papaya: Use a vegetable peeler to peel off the skin. Place the papaya on the cutting board, hold it with one hand, and hit the side repeatedly with a knife to create parallel indents. Stand the papaya and make thin slices in the indented areas to create thin strips. Repeat until you’ve gotten the amount you want.
Clean the shrimp: Remove the head and legs of the shrimp. Peel the shell starting from the head and leave the tail part. Cut along the back of the shrimp and remove the vein (if any).
Cut the long beans: Bunch the long beans together and cut them into 2-inch segments.
Cut the cherry tomatoes: Remove the stems and cut all the cherry tomatoes in half.
Slice the red jalapeño: Cut off the stem and use a knife or scissors to cut the jalapeño into slices.
Crush the roasted peanuts: Put the peanuts in a resealable plastic bag. Crush them with a rolling pin or heavy pan.
Sauté the shrimp: Prepare a hot pan, then add 2 tbsp canola oil and 5 oz peeled shrimp. Sauté for 5 minutes then remove from the heat.
Crush the garlic and jalapeño: Prepare a mortar and pestle set and a spoon. Add 1 tbsp granulated sugar, 2 cloves of garlic, and 0.5 oz red jalapeño. Crush the ingredients until mixed.
Add the long beans: Add 2 oz long beans to the mortar. Pound lightly with the pestle to help them absorb the seasoning.
Add the cherry tomatoes: Add 4 oz cherry tomatoes. Pound gently to mix but don’t crush the tomatoes.
Add the papaya and seasoning: Add 10 oz green papaya, 3 tbsp lime juice, and 1/2 tbsp Thai fish sauce. Pound gently to mix.
Add the shrimp and cilantro: Add the shrimp and 1/4 cup coriander. Toss with all the other ingredients.
Garnish and Serve: Sprinkle with 1 oz unsalted roasted peanuts. Enjoy!
Amount Per Serving (1 serving)
Calories 224Calories from Fat 101
% Daily Value*
Saturated Fat 1.1g
Polyunsaturated Fat 2.8g
Monounsaturated Fat 6.4g
Vitamin A 1456.2IU
Vitamin C 58.5mg
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: papaya salad, papaya salad recipe, how to make papaya salad, dressing for papaya salad
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Papaya Salad Recipe
Fresh and flavorful papaya salad recipe with a tropical twist.