Papaya Salad with Fermented Fish Sauce
A vibrant Thai-style salad with shredded green papaya, cherry tomatoes, and a punchy dressing of lime, fish sauce, and fermented fish paste. Crunchy, tangy, and savory—perfect for a light dinner.
- Total time
- 30 min
- Servings
- 2
- Calories
- 180
- Protein
- 12g
Ingredients
- 1 small green papaya
- 1 cup cherry tomatoes
- ¼ cup dried shrimp
- 1 tbsp fermented fish paste (plara)
- 2 tbsp fish sauce
- 2 medium lime
- 3 cloves garlic
- 1 tbsp sugar
Instructions
- 1
Peel the 1 small green papaya and shred it into thin strips using a mandoline or grater. Place in a large bowl.
- 2
In a mortar or small bowl, pound the 3 garlic cloves and 1 tbsp sugar with a pinch of salt until fragrant, about 1 minute.
- 3
Add the 2 tbsp fish sauce, 2 tbsp lime juice (from 2 limes), and 1 tbsp fermented fish paste to the garlic mixture. Stir until the sugar dissolves.
- 4
Add the shredded papaya, 1 cup cherry tomatoes (halved), and 0.25 cup dried shrimp to the dressing. Toss well to coat everything evenly.
- 5
Let the salad sit for 5 minutes so the flavors meld, then serve immediately. Adjust lime or fish sauce to taste if needed.
- 6
Optional: add sliced bird's eye chilies or a handful of green beans for extra heat and crunch.
Tools you’ll need
- Large bowl
- Mortar and pestle (or small bowl and spoon)
- Mandoline or box grater
- Knife and cutting board
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