Green Papaya Salad Recipe

Papaya trees will have fruit all year round and the good news is that you can also eat them while they are green in a refreshing and tasty Green Papaya Salad. This is a variation of Jude Fanton’s (The Seed Savers’ Network) and Sharon Gibson’s (Mullumbimby Community Garden Program) green papaya salad recipes.


1 green papaya

clove of garlic

2 chillies or chilli powder (to taste)

1 Tblspn fish sauce or soy sauce or 1 tsp salt

1 Tblspn raw sugar or honey

2 tsp lime juice

3 Tblspn chopped nuts (you choose which nuts)

1 Tblspn torn coriander leaves

1 tomato

Handful long green beans

OPTIONAL: kaffir lime leaf or 2, crushed base of lemongrass, ginger, turmeric


Take seeds out of green papaya and grate.

With a mortar and pestle pound chopped garlic, chilli (and optional kaffir lime leaves, crushed base of lemongrass, ginger, turmeric)

Add tomato and beans and slightly bruise.

Add ingredients in mortar to the grated papaya. Add lime juice, fish sauce (or soy sauce or salt), sugar (or honey) and stir.

Serve with coriander and chopped nuts.

3 Responses

  • July 4, 2013 at 3:35 pm

    Green papaya is used in Southeast Asian as an herbal medicine and also used for cooking. This recipe is so good for health. Thanks for sharing a healthy salad recipe!!

    • July 10, 2013 at 1:57 pm

      In Australia the fruit bats love eating the ripe papaya so if you can pick and eat it green the bats wont get it and you get so much food from it!

  • November 30, 2010 at 5:05 pm

    Here in Ranau, Sabah, Malaysian Borneo, they sell lots of green papayas on the markets, along with chopped ready-made salad ingredients. They don’t put tomatoes or beans, but, hey, the recipe changes all over SE Asia, but add the chopped pink petals of the torch ginger, Etlingera elatior, which have a sour taste.

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