Green Papaya Salad

By John Crowley

This sweet and spicy salad is a great anytime snack.

Green Papaya Salad
  • 2 medium green (unripe) papayas

  • 6 cloves garlic

  • 6 small, Thai chili peppers, or 1 jalapeƱo pepper, stemmed

  • stevia or Splenda to taste

  • 3 tablespoons fish sauce

  • 1/2 cup green beans, trimmed and cut into 2" lengths

  • 6 cherry tomatoes, quartered

  • 1/4 cup roasted unsalted peanuts

  • 1/4 cup fresh lime juice

  • 1 head Red leaf lettuce, leaves removed and washed

  1. Peel, half lengthwise and seed the papayas. Cut them into long, thin shreds or shred them in a food processor and set aside. In a large mortar, combine the garlic and chilis and pound them into bits with a pestle. Add the sweetener and fish sauce and combine with the pestle. Add the papaya and green beans and pound for about 3 mins to slightly crush them. Use a spoon to scrape the sides of the mortar and rotate the mixture as you work. Add the cherry tomatoes and pound for a min to release some of their juices. Stir in the peanuts and lime juice. Place a few leaves of lettuce on each plate and spoon the salad onto the lettuce.Recipe from, used by permission.

Nutritional Facts

Nutrition Facts Serving Size 3/4 cup
Cals 112
Total Fat 3g
Sat Fat 1g
Protein 5g
Total Carb 18g
Dietary Fiber 3g
Sod 689mg

salad lunch vegetarian anti inflammatory

3 replies