Green Papaya Salad (Vietnamese-Inspired!)

Papaya is one of my favorite fruits for a few reasons. First, it’s fruity, juicy, and super refreshing. And second, it helps a lot with digestion, which I tend to have issues with.

During my third trip to Vietnam, as I was strolling through a local market, I noticed many sellers selling green papayas in addition to the ripe ones. Since my ability to speak Vietnamese was at the lowest level (it still is), I was unable to ask the sellers about how Vietnamese people use the unripe variety.

I discovered one way to use green papaya later when I got invited to my Vietnamese in-laws’ house. For lunch, my mother-in-law served us a wonderful green papaya salad that was packed with fresh herbs, juicy cucumber, and crunchy peanuts. It tasted super fresh, a bit sweet, and a bit spicy. I loved it!

As you can guess, I asked for her recipe and had my wife translate it, so you can be sure this recipe is as authentic as it gets!

⭐️ Why This Recipe Works

Loaded with freshness.

There is a reason why green papaya salad is so popular. While it’s true that it is quite unique in its genre (to the exception of green mango salad, few salads use unripe fruits), it’s truly a flavor bomb. Unripe papaya is like a blank canvas that is ready to absorb all the complex flavors of the dressing. That starts with an umami-packed fish sauce, followed by lime juice for some tang, and chili for spiciness. Follows, nutty peanuts and crispy fried shallots for a contrast of texture, and plenty of fresh herbs for a freshness.

Each bite is infused with sweet, salty, and savory goodness, yum!

As authentic as possible.

Remember, this is not your Westernized version of papaya salad. I tried to make it as authentic as possible, first by using the recipe given by my mother-in-law and secondly by testing other green papaya salads in Vietnam to ensure it tasted as best as possible.

Simple to whip up.

This salad takes less than 30 minutes to prepare, and most of that time is spent waiting for the papaya to soak! I will be honest, the ingredients are not the easiest to find, but if you have an Asian grocery store nearby, it shouldn’t be a problem.

📘 What Is Papaya Salad

Originating from Southeast Asia, papaya salad is a dish prepared from unripe papaya. It usually features other vegetables like carrots, cucumber, and fresh herbs and comes with a dressing made with lime, fish sauce, and sugar. The result is a fresh, slightly crunchy salad with a sweet, salty, and sour dressing!

Many different versions of this salad exist, varying from country to country. Here, we will be making a Vietnamese-inspired papaya salad.

🥜 Ingredient Notes

Here is what you will need:

Green Papaya

You are most probably familiar with the ripe kind – the papaya you can buy at the supermarket with very sweet orange flesh and large black seeds. Well, in this recipe, we will be using the unripe one, which has firm, light green flesh and small yellow seeds. Unripe papaya is basically flavorless, making it the perfect vehicle of flavor for this salad!

Where to buy it: You can find green papaya in Asian grocery stores (don’t hesitate to ask them to order it for you if they don’t have it) or sometimes in Farmers’ markets. There are many varieties of papaya, so the shape can go from a long log, as shown in the photo above, to a round shape similar to a melon.

Carrot

Not all recipes for papaya salad include carrots but because my mother-in-law uses them in her recipe, I’m not going to argue. Not only do they add extra sweetness, but they also make the salad more colorful, bringing a pop of color to the sad faded green of the papaya.

Cucumber

I recommend using Persian cucumbers, as this variety tends to have thinner skin and is not bitter. You can use other kinds of cucumbers, but if they have thick skin, it’s best to peel them.

Fish sauce

Traditionally, the dressing for this salad calls for fish sauce to add saltiness, umami, and complex flavors. If you are not vegan, feel free to use traditional fish sauce; however, to keep this recipe plant-based, I replaced it with vegan fish sauce. Many alternatives exist, some made from soybeans, others from pineapple. You can learn how to make your own vegan fish sauce here, where I show you how to make it from pineapple.

Substitute: I understand that you may not have vegan fish sauce on hand, so if you are looking for a substitute, soy sauce works. It’s not traditional and won’t give you the same depth of flavor but it’s an option.

Garlic

Fresh garlic adds a pungent flavor to the dressing. I use 4 whole cloves as I’m a garlic lover, but feel free to use only half if you want the salad less garlicky.

Chili

For spiciness. Yes, green papaya salad is, most of the time, spicy. I recommend starting with 1/4 of a Thai chili (also called Bird’s eye chili) if you are not used to spicy dishes.

Note: You can replace the fresh chili with a teaspoon of your favorite chili paste or sauce.

Lime

Lime juice brings a ton of freshness and tanginess to the dressing. I tried this recipe with white rice vinegar as well, and while it works, it’s not as tasty so I recommend only using fresh lime juice.

Sugar

To balance the saltiness and sourness. I used light brown sugar, but you can use palm sugar, coconut sugar, or regular granulated sugar.

Fresh herbs

Vietnamese papaya salad almost always features Thai basil, which is a cousin of Italian basil. It’s a bit more peppery and has a strong anise flavor.

Another herb often present in Vietnamese versions of this salad is Vietnamese coriander, also called laksa leaves. This herb is citrusy, slightly tangy, and has a natural sweetness.

Where to buy it: You can find both of these herbs in Asian grocery stores.

Substitutes: Thai basil can be replaced with regular basil or with fresh cilantro (although your salad will taste different). Regarding the laksa leaves, I didn’t add them to the recipe as they can be hard to find outside Asia. If you find them, use about 1/4 cup of packed laksa leaves.

Peanuts

Roasted peanuts add crunch and a nutty flavor. If you don’t have peanuts on hand, you can use roasted cashews. I like to keep them whole, but you can slightly crunch them if you prefer.

Fried shallots

Although they are optional, fried shallots add an extra layer of texture and natural sweetness. You can also use fried onions.

🥣 How to Make It

This recipe is easy and involves just three steps: preparing and chopping the vegetables, making the dressing, and tossing everything together.

1. Prepare the green papaya

1. Peel and slice the papaya. Start by peeling the papaya skin using a vegetable peeler. Then, slice it in half lengthwise. Using an ice cream scoop or a regular spoon, scoop out the seeds and discard them.
2. Let it soak. Transfer the green papaya halves to a large bowl and cover with cold water. Let it soak for about 15 minutes.

3. Grate it into thin strips. Next, drain the papaya well and pat it dry using kitchen paper towels. Using a vegetable grater or a food processor fitted with the grating disk, grate the papaya into long and thin strips (also called julienne).

4. Soak the papaya strips. Transfer the papaya strips to a large bowl, cover with ice-cold water, and add 1/4 teaspoon of salt. Let it sit for 10 minutes (this step helps crisp up the papaya by extracting some of the water, as well as more latex). Drain and squeeze firmly with your hands to remove excess water. Transfer the drained papaya strips to a large mixing bowl.
5. Slice the other vegetables. In the meantime, julienne the carrot (grate it into long strips) and thinly slice the cucumber. Transfer to the mixing bowl.

2. Make the dressing & assemble

The dressing for this salad is citrusy, sweet, and a bit spicy. As opposed to most Western salads, it doesn’t contain any oil! Actually, that’s not something unusual for Vietnamese salads.

1. Mince the aromatics. Finely mince the garlic and chili. Alternatively, you can crush them in a mortar and pestle.
2. Combine everything. Add the minced garlic, chili, fish sauce, sugar, and lime juice to a small bowl. Stir until the sugar has completely dissolved.
3. Toss the salad with the dressing. Finally, toss the green papaya and carrots with the dressing. Incorporate the fresh herbs, peanuts, and fried shallots, and toss again. Serve immediately!

🌶 Variations

What I am sharing here is a simple green papaya recipe that Vietnamese make at home, hence it’s not complicated and relies on just a few ingredients. You can, however, tweak it to your liking by adding:

• Extra veggies: Like bell pepper strips, sliced tomatoes, or even sautéed mushrooms!
• Protein: To add extra protein and make the salad heartier, incorporate fried tofu, shredded vegan chicken, or thinly sliced seitan.

💬 FAQ

If you are looking for a vibrant and crunchy salad with a great balance of sweet, sour, salty, and spicy, you will love this green papaya salad! Plus, it’s oil and mayo-free!

🇻🇳 More Vietnamese-Inspired Recipes

How To Make Bánh Mì (Vietnamese Baguette)

Vegan Pho

Easy Vegan Egg Rolls

Vietnamese Peanut Dipping Sauce

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!