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“This is a simple recipe that is full of flavour and not skyrocketing in calaries. It has sweet, salty, tart and a bit of spice all rounded into one dish. When buying your papaya, choose one from an Asian market that is sold as Green Papaya. Those purchased at the general groceries stores may be too ripe. The flesh should be preferrably white or with only a hint of pink.”
4 cups

Ingredients Nutrition


  1. The papaya should be cut into very thin strips. This can be done in several ways. If you have one, take a julienne tool and julienne papaya. If this is not available, grate the papaya on the coarse side of a box grater. The other option is to make cut several cuts down the length of the payapa and then use a potato peeler to peel thin strips off. Submerged shredded papaya in cold water.
  2. Julienne or shred the carrots and cucumber, separately.
  3. Meanwhile, in a ceramic motar and pestle, mash garlic. Add chilie and continue to mash until well broke up. Add sugar and continue mashing. Add lime, juice, fish sauce anchovy paste and mix well. Add about 1 cup of shredded payapa to the motar and pestle and bruise the papaya so that it absorbes the dressing you have just made. Gently pound it and fold it several times. Add another cup of shredded payapa and continue for another minute or two, Then add the third and final cup and the carrots. Gently bruise for another minute. Add the cilantro, and tomatoes and mix well. Pound these genetly to bruise.
  4. Toss the salad with the shredded cucumber and bean sprouts.
  5. Garnish with mint, peanuts and shrimp.

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