Salad
Papaya Salad with Tomato and Onion
About this dish
This Burmese-style papaya salad balances the sweetness of ripe papaya with the tang of tomatoes and the sharp bite of red onion. It's a simple yet refreshing salad, dressed with a squeeze of lime and a hint of fish sauce.
A touch of dried shrimp adds earthiness, while fresh cilantro leaves bring fragrance. Serve it as a light lunch or a side to grilled meats.
Ingredients
UK and US measurements are both included for every recipe.
Green papaya
fruit400 g
Imperial measurement: 1 medium
Cherry tomatoes
vegetable150 g
Imperial measurement: 1 cup halved
Red onion
vegetable1 small
Imperial measurement: 1 small, thinly sliced
Lime
fruit2
Imperial measurement: 2, juiced
Fish sauce
seasoning1/2 teaspoon
Dried shrimp
protein1 tablespoon
Imperial measurement: 1 tablespoon, chopped
Cilantro leaves
herb1/4 cup
Roasted peanuts
other2 tablespoons
Imperial measurement: 2 tablespoons, crushed
Salt
spiceto taste
Method
Prepare the papaya
10 minutesPeel the green papaya, cut it in half lengthwise, and scoop out the seeds. Using a box grater or julienne peeler, shred the papaya into thin strips. Place in a large mixing bowl.
Add the tomatoes and onion
2 minutesAdd the halved cherry tomatoes and thinly sliced red onion to the bowl with the shredded papaya.
Make the dressing
2 minutesIn a small bowl, whisk together the lime juice and fish sauce. If using dried shrimp, stir them in now.
Assemble the salad
3 minutesPour the dressing over the papaya mixture. Toss gently with your hands or two forks until everything is evenly coated. Season with salt to taste.
Garnish and serve
2 minutesTransfer to a serving plate. Garnish with fresh cilantro leaves and crushed roasted peanuts, if using. Serve immediately.
Equipment
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Nutrition facts
Tips
- Green papaya is essential for this salad, it's firm and not sweet.
- You can.
- You can find it at Asian grocery stores.
- For a milder onion flavor, soak the sliced red onion in cold water for 10 minutes, then drain well before adding to the salad.
- If you don't have dried shrimp, substitute with a tablespoon of toasted sesame seeds for a different but still delicious crunch.
- The salad is best eaten immediately after dressing, as it will become watery if left too long.
Serving suggestions
- Serve as a refreshing side dish with grilled fish, chicken satay, or as part of a Burmese rice plate.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.