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Salads

Green Papaya Salad (Salade de Papaye Verte)

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15 min
Prep
0 min
Cook

Ingredients

  • 1 green (unripe) papaya, peeled and shredded
  • 1 carrot, shredded
  • Juice of 2 limes
  • 1 tbsp fish sauce or soy sauce
  • 1 chili pepper, minced
  • 1 clove garlic, minced
  • 1 tsp sugar
  • 2 tbsp roasted peanuts, crushed

Method

  1. Shred the papaya and carrot into thin strips.
  2. Whisk together lime juice, fish sauce, chili, garlic and sugar.
  3. Toss the papaya and carrot with the dressing.
  4. Let sit for 10 minutes to soften slightly and absorb the flavors.
  5. Top with crushed peanuts before serving.

Introduction: Unripe papaya is shredded and dressed with a sharp lime and chili vinaigrette, offering a crisp, tangy counterpoint to Ivory Coast's richer stews.

Cultural Background: Unripe papaya is shredded and dressed with a sharp lime and chili vinaigrette, offering a crisp, tangy counterpoint to Ivory Coast's richer stews.

Tips: Choose a papaya that's fully green and firm; a ripe, sweet papaya won't work for this dish. Massage the dressing into the shreds briefly for better flavor absorption.

Variations: Use soy sauce and a squeeze of extra lime for a fully vegan version.

Storage: Refrigerate in an airtight container for up to 1 day; texture softens over time.

Reheating: Not applicable – this salad is served cold and unheated.

Nutrition: Approx. per serving: 130 kcal, 3 g protein, 20 g carbohydrate, 5 g fat

FAQs:

Q: Where can I find green papaya?

A: Look for unripe, firm green papaya at Asian or African grocery stores; it will feel hard, unlike the soft ripe fruit.

Q: Can I make it less spicy?

A: Yes, reduce or omit the chili pepper for a milder version.

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