Crunchy,
fresh, crisp, spicy, and tangy papaya salad. Truly an appetizing dish that
wakes up your taste buds instantly. Whether as a healthy salad for nibbling or
paired with rice as an Asian meal, this green papaya salad is versatile. Known
as Som Tum in Thailand, Bok Lahong in Cambodia (ANGKOR WAT CAMBODIA), Kerabu Betik in Malaysia, and Gỏi
đu đủ in Vietnam, it can be made with unripe or semi-ripe papaya.
The best thing about this no-cook papaya salad recipe is there’s nothing to heat on the stove. While traditional preparation may involve pounding ingredients, thinly sliced or chopped papaya work just as well.
Inspired by the Cambodian (CAMBODIAN FOOD GUIDE) green papaya salad, this version adapts easily to Malaysian ingredients. Originally a non-vegetarian salad, it can be converted to a vegetarian papaya salad simply by skipping belacan or shrimp paste.
Rich in vitamins A and C, high in fiber,
and full of antioxidants, green papaya supports digestion and overall wellness. A refreshing salad that has gained popularity among international home cooks, loved for its crisp texture and vibrant flavor profile.
An easy, kitchen-friendly papaya or green
papaya salad made in a jiffy. Quick, fuss-free, and delicious. Ideal for anyone
looking for a fresh and healthy papaya salad recipe.
Ingredients for Papaya Salad
1 medium size green papaya - remove skin, sliced or shredded
2 tomatoes - remove seeds and pound roughly
7 garlic
Red chillies and red birds eye chillies - per taste
¼ inch roasted belacan/shrimp paste
Palm sugar/Gula Melaka - per taste
½ tbsp soy sauce
Lime juice - per taste
Salt - per taste
How to Make Papaya Salad
Pound belacan and palm sugar till smooth.
Add tomatoes, garlic and chillies.
Roughly pound these ingredients together.
Add into papaya, season with lime juice and salt.
Mix in all together.
