Green Papaya Salad (Ongraol el Bung)
The Quirky Foodster Team
Ingredients
- Large green (unripe) papaya, peeled and shredded — 1
- Carrot, shredded — 1
- Lime juice — 2 tbsp
- Sugar — 1 tbsp
- Salt — to taste
- Chopped peanuts, to garnish — 1 tbsp
Method
- Peel the green papaya and shred the flesh, discarding the seeds.
- Combine the shredded papaya and carrot in a bowl.
- Add the lime juice, sugar and salt, and toss well.
- Let sit for 10 minutes to allow the flavours to meld.
- Garnish with chopped peanuts just before serving.
Introduction: A crunchy, tangy shredded green papaya salad dressed simply with lime and a little sugar, a refreshing side to balance richer dishes.
Cultural Background: Papaya trees grow easily in Palauan home gardens, and using the unripe fruit in a crisp, tart salad is a common way to add brightness to a meal built around coconut-rich mains.
Tips: Choose a papaya that is fully green and firm for the right crisp texture. Adjust sugar and lime to balance tartness to your taste.
Variations: Add a small chopped chilli for heat. Include shredded coconut for extra texture.
Storage: Best eaten within a few hours; refrigerate covered for up to 1 day if needed.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: Can I use a ripe papaya instead?
A: No, this salad relies on the firm texture and mild flavour of unripe green papaya.
Q: Is this salad spicy?
A: Not by default, though chilli can easily be added.
- Large green (unripe) papaya, peeled and shredded — 1
- Carrot, shredded — 1
- Lime juice — 2 tbsp
- Sugar — 1 tbsp
- Salt — to taste
- Chopped peanuts, to garnish — 1 tbsp
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