Description
A refreshing and vibrant Green Papaya Salad that combines shredded green papaya, fresh vegetables, and a tangy, slightly sweet dressing. This salad is a perfect light meal or side dish with a crunchy texture and a balance of sweet, salty, and spicy flavors.
Ingredients
Dressing
- 1/3 cup rice vinegar
- 3 tablespoons maple syrup or sugar
- 1 tablespoon soy sauce
- 1 teaspoon kosher salt
- 2 cloves of garlic, minced
- 2 tablespoons chopped shallots (optional)
- 1 to 2 bird’s eye chili peppers (Thai chili peppers), sliced
Salad
- 1 medium green papaya (about 4 1/2 cups shredded)
- 1 large carrot, peeled and julienned
- 1 to 2 Persian cucumbers, julienned
- 1/3 cup loosely packed mint leaves, chopped
- 4 tablespoons toasted sunflower seeds
Instructions
- Prepare the dressing: In a small bowl, combine the rice vinegar, maple syrup or sugar, soy sauce, kosher salt, minced garlic, chopped shallots (if using), and sliced bird’s eye chili peppers. Stir well to dissolve the salt and blend the flavors. Set the dressing aside to marinate while preparing the salad.
- Prepare the papaya: Slice off both ends of the green papaya and peel its skin using a vegetable peeler. Hold the peeled papaya firmly and tap it gently with a sharp knife to create shallow knife marks on the surface. Carefully slice off thin layers along these marks to shred the papaya into thin strips. You want about 4 1/2 cups of shredded green papaya for the salad. (Alternatively, you can use a mandoline or box grater to shred the papaya.)
- Toss the salad: In a large mixing bowl, combine the shredded green papaya, julienned carrot, julienned Persian cucumbers, chopped mint leaves, and toasted sunflower seeds. Pour the prepared dressing over the salad ingredients and toss thoroughly to coat everything evenly. Serve immediately for optimal freshness and crunch.
Notes
- Adjust the number of bird’s eye chilies to your preferred spice level.
- If shredding the green papaya by knife is difficult, use a mandoline or box grater as an alternative method for shredding.
- To toast sunflower seeds, heat them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently.
- This salad is best enjoyed fresh to retain the crisp texture of the vegetables.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
