Thai green papaya salad

Thai green papaya salad

Thrive on Five
Dan Jones

This is a perfect dinner party salad, as it benefits from being left to steep for up to two hours. (Obviously just scale up the proportions to serve more people.) The zingy lime, ginger and chilli dressing makes this so moreish that it rarely makes it to the table without half being devoured! Delicious with grilled prawns or chicken satay.

For the salad


Quantity Ingredient
1 small green papaya, (80g)
1/2 cucumber, deseeded, (160g)
1 large carrot, (160g)
1 red pepper, (160g)
handful mange tout, (80g)
10cm piece of mooli or daikon, (80g)
handful beansprouts, (80g)
large handful chopped coriander
1 lime, finely grated zest and juiced
sprinkling of peanuts or sesame seeds, (optional)

For the dressing

Quantity Ingredient
1 teaspoon sunflower oil
2 teaspoons sesame oil
2 tablespoons light soy sauce
2 teaspoon rice vinegar
1 teaspoon kecap manis
or 1 tablespoon palm sugar
1 teaspoon finely chopped root ginger
1 small red chilli, finely chopped


  1. Peel the papaya and cut in half lengthways. Remove the black seeds and slice the flesh thinly using a mandolin or sharp knife, before cutting it into matchsticks. (Or use a julienner.)
  2. Cut the cucumber into matchsticks, together with the carrot, pepper and mange tout. Finely shred the mooli and mix everything in a bowl with the beansprouts and coriander.
  3. For the dressing, mix together all the ingredients, pour over the salad and toss gently. Leave to steep in the fridge for at least 30 minutes. Meanwhile, roast the peanuts or sesame seeds (if using) in a dry frying pan set over a medium heat until coloured. Tip into a bowl to stop the cooking.
  4. Just before serving, toss in the lime zest and juice and top with the peanuts or sesame seeds.
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