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“Summer is coming! A lovely salad that even the hesitant quickly grow to love. Adapted from Taste of Thai (note that "cook time" is actually time to let salad marinate & develop flavor before serving) Garnish by serving on top of crisp iceberg or romaine lettuce leaves. Note - I use plain unsweetened chili sauce or chili-garlic sauce.”

Ingredients Nutrition


  1. For dressing:
  2. Mix lime juice, sugar, garlic, chili sauce and fish sauce in a small bowl. Add sugar and whisk until dissolved.
  3. For salad:
  4. Peel papaya, seed & grate on a mandoline.
  5. If slicing, slice into thin matchstick pieces. Place 1/3 of sliced papaya in a heavy zip lock type bag. Using the smooth side of a meat pounder (or rolling pin) pound papaya to soften. Add to bowl and repeat with remaining sliced papaya. (Skip this step if you grated the papaya).
  6. Add tomatoes, cilantro and dressing to grated or sliced/pounded papaya.
  7. Toss to combine and let sit 30 minutes to flavor.
  8. Sprinkle on peanuts and toss immediately before serving.
  9. Serve on a bed of chopped lettuce or in individual lettuce leaves.

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