This is a no-cook-except-the-shrimp salad: shredded green papaya, halved cherry tomatoes, fresh herbs, and a lime-fish sauce dressing you pound together in about five minutes. It hits 30 minutes total, and the result is genuinely light and sharp — exactly what you want when you don’t feel like standing over a hot stove. If you’ve never made a Southeast Asian salad before, this is a good place to start.
The short version of why this works
Two things matter here. First, the papaya needs to be julienned thin — thick strips stay watery and bland instead of absorbing the dressing. A mandolin or box grater gets you there faster than a knife, and the thinner the cut, the better the final texture. Second, the dressing is built by pounding garlic, chili, and palm sugar into a rough paste before adding the liquids. That step isn’t just traditional — it breaks down the garlic and chili so they blend into the dressing instead of sitting on top of it as raw, sharp chunks. Don’t skip it or try to whisk everything together in a bowl; the texture and flavor won’t be the same.
Ingredient notes
- Green papaya: Look for it at Asian grocery stores or Latin markets. It should feel firm and heavy, with pale green flesh inside. Avoid any that has started to soften or turn yellow — it won’t hold up as a salad base.
- Palm sugar: Sold in small discs or tubs at Asian grocery stores. It’s less sharp than white sugar and adds a mild, slightly caramel-like sweetness. If you can’t find it, light brown sugar works as a substitute — use the same amount.
- Fish sauce: Brands vary a lot in saltiness. Start with 1 tablespoon as written, taste the dressing, and adjust before you pour it over the salad.
- Red chili: One seeded chili gives mild heat. Leave a few seeds in if you want more. A serrano works if you can’t find a red finger chili.
What can go wrong
- Dressing tastes flat: Palm sugar can mute the other flavors if it doesn’t dissolve fully. Make sure you pound it into the paste until it’s no longer grainy before adding the lime juice and fish sauce.
- Salad turns soggy before you eat it: Green papaya releases water once it’s cut. If you’re not serving immediately, keep the dressing separate and toss right before eating — don’t dress it more than 10 minutes ahead.
- Shrimp turns rubbery: Two to three minutes over medium heat is enough. Pull them off the moment they’re pink and opaque all the way through. Carryover heat will finish the job.
- Peanuts lose their crunch: Add them last, right before serving. If they sit in the dressed salad for more than a few minutes, they soften quickly.
- Dressing is too salty: Fish sauce is the culprit. Add a small squeeze of extra lime juice to balance it — it cuts the salt perception without watering down the dressing.
Keeping and reheating
This salad does not keep well once dressed. Store any leftovers in an airtight container in the fridge for up to one day, but expect the papaya to soften and the herbs to wilt. If you’re planning ahead, store the shrimp, papaya, and dressing separately — each will keep for up to two days refrigerated — and assemble when you’re ready to eat. Skip the garnish of extra herbs on stored portions; not worth the extra dish. Do not freeze any component of this salad.
Cambodian Green Papaya and Shrimp Salad
Equipment
- Large mixing bowl
- Vegetable peeler
- Sharp knife
- Mortar and pestle
- Grater or mandolin
Ingredients
For the Salad:
- 1 medium green papaya peeled and julienned
- 8 oz shrimp peeled and deveined
- 1 cup cherry tomatoes halved
- ½ cup fresh cilantro chopped
- ¼ cup mint leaves chopped
- ¼ cup roasted peanuts chopped
For the Dressing:
- 2 tbsp lime juice freshly squeezed
- 1 tbsp fish sauce
- 1 tbsp palm sugar grated
- 1 clove garlic minced
- 1 piece red chili seeded and minced
Instructions
- Prepare the Shrimp: Lightly season the shrimp with salt and sauté in a pan over medium heat for about 2-3 minutes until they turn pink and opaque. Set aside to cool.
- Make the Dressing: In a mortar and pestle, combine the minced garlic, red chili, and palm sugar. Pound into a paste. Then mix in the lime juice and fish sauce until combined.
- Assemble the Salad: In a large mixing bowl, combine julienned green papaya, halved cherry tomatoes, chopped cilantro, mint, and roasted peanuts. Add the shrimp and pour the dressing over the salad. Toss to combine thoroughly.
Notes
Jen’s Tips:Â
- For a nut-free version, substitute peanuts with toasted sesame seeds.
- If green papaya isn’t available, you can use shredded green mangoes for a tangier kick.
Nutrition
FAQ
Can I use regular ripe papaya instead of green papaya?
No — ripe papaya is too soft and sweet for this recipe. Green papaya is unripe, firm, and nearly flavorless on its own, which is exactly what lets it absorb the dressing without turning mushy. If you genuinely can’t find green papaya, shredded green mango is the closest substitute in texture and tartness.
Do I need a mortar and pestle, or can I use something else?
A mortar and pestle gives the best result, but a small food processor works if you pulse carefully — you want a coarse paste, not a smooth puree. In a pinch, mince the garlic and chili as finely as possible, then mash them with the back of a spoon against the side of a bowl before stirring in the sugar, lime juice, and fish sauce.
How do I julienne the papaya if I don’t have a mandolin?
A sharp knife works fine — peel the papaya, cut it in half lengthwise, scoop out the seeds, and slice it into thin planks, then stack the planks and cut them into thin matchsticks. Aim for strips roughly 2 inches long and as thin as you can manage. The thinner they are, the better the dressing clings to them.
1 comment
great recipe