Green papaya salad

Neil Perry
Green papaya salad used as a bed for grilled pork skewers.
Green papaya salad used as a bed for grilled pork skewers. Photo: William Meppem

This simple, Thai-style salad is great on its own or as an accompaniment to a meat dish.


2 small garlic cloves, peeled

6 cherry tomatoes, cut into quarters

4-6 small Thai green chillies, chopped or to taste

1 tbsp tamarind water                                  

3 tbsp fish sauce

3 tbsp fresh lime juice

2½ tbsp grated palm sugar

400g shredded green papaya

4 snake beans, cut at 1.5cm lengths

2 tbsp roasted, unsalted peanuts, roughly chopped

1 tbsp dried shrimp, chopped


1. Using a large mortar and pestle, crush garlic and tomatoes, add chillies and crush lightly. Pour in liquids, then palm sugar and stir to dissolve.

2. In a separate bowl, gently bruise the snake beans and the papaya and mix together.

3. Drizzle papaya and beans with dressing and garnish with roasted peanuts and dried shrimp.