Green Papaya & Carrot Slaw

Name: Green Papaya & Carrot Slaw
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: thai
Ingredients: 500 g green papaya (firm and unripe, peeled and julienned or shredded); 2 pcs carrot (medium, peeled and julienned); 100 g cherry tomato (halved); 3 tbsp peanuts (dry roasted, roughly crushed); 2 pcs garlic (cloves, minced); 1 pcs bird's eye chili (thinly sliced (adjust to taste)); 3 tbsp lime juice (freshly squeezed); 1.5 tbsp fish sauce; 1 tsp palm sugar (grated, or substitute coconut sugar); 1 pinch salt; 2 tbsp coriander leaves (roughly chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A bright, crunchy slaw made with shredded green papaya and carrots, tossed in a tangy lime dressing with a hint of chili. Ready in 15 minutes, it's the perfect refreshing side for grilled meats or a light lunch on its own.

PREP

15m

COOK

SERVES

1 CUP

122 cal

SERVINGS

METHOD · 5 STEPS

prep
Prepare the papaya and carrot.
1.Peel the green papaya and carrot.
2.Using a julienne peeler or knife, shred both into thin matchsticks.
3.Halve the cherry tomatoes.
mix
Make the dressing.
1.In a mortar and pestle, gently pound the garlic and sliced chili just to release their oils.
2.Add the palm sugar, fish sauce, and lime juice. Stir until the sugar dissolves completely.
3.Taste and add a pinch of salt if needed.
TIPPounding the garlic and chili instead of mincing evenly disperses their heat and flavor into the dressing.
mix
Toss and assemble the slaw.
1.In a large bowl, combine the shredded papaya, carrot, and halved cherry tomatoes.
2.Pour the dressing over the vegetables.
3.Using your hands or tongs, toss everything together, lightly squeezing the papaya to help it absorb the dressing.
garnish
Garnish with crushed peanuts and coriander leaves.
1.Transfer the slaw to a serving plate.
2.Scatter the crushed peanuts and chopped coriander leaves over the top.
serve
Serve immediately to enjoy the best crunch.
The slaw releases water if left to sit, so it is best eaten right away.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a julienne peeler or a mandoline to get uniformly thin matchsticks for the best texture.
2
Gently squeeze the shredded papaya while tossing to help it absorb the dressing without becoming mushy.
3
Dry-roast the peanuts in a pan until golden and fragrant for maximum crunch and flavor.
4
Make the dressing first and let it sit while you prep the vegetables so the flavors meld.
5
For the best crunch, serve the slaw immediately after tossing — it softens quickly as it sits.
6
If making ahead, store the shredded vegetables and dressing separately, then toss just before serving.

RECIPE VARIATIONS