Best Papaya Salad Recipes

GREEN PAPAYA SALAD

Steps:

• In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
• Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
• Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.

GREEN PAPAYA SALAD

Steps:

• Combine garlic, chiles, and green beans into a mortar and pound roughly. Add the papaya and pound again, to bruise the ingredients. Stir in fish sauce, lime juice, and sugar and pound again. Ad the tomato and pound to combine. Stir in the chopped peanuts and serve.
• If you don't have a mortar and pestle, you can make a version of this in your blender or food processor: coarsely chop the garlic, chile peppers, and green beans. Mix in the papaya, and pulse a few times. Mix in the tomato, fish sauce, lime juice, and sugar. Pulse to combine; salad should still have texture. Transfer to a serving dish and stir in the peanuts.

GREEN MANGO AND PAPAYA SALAD IN CLASSIC THAI DRESSING (YAM MAMUANG)

Steps:

• In a large bowl, combine green mango, papaya, string beans and lemon juice. Set aside for 5 minutes. In a wok or frying pan, heat oil, add garlic and fry until golden. Add onions and fry until clear. Remove with a slotted spoon and set aside on absorbent kitchen paper.
• To the mango mixture add fish sauce, sugar, dried shrimp, chili, cilantro and dried chili flakes, if desired. Toss gently and chill.
• Serve on a bed of 2 Bibb lettuce leaves, with garnishes of tomato halves, peanuts, fried onion and garlic

MANGO PAPAYA FRUIT SALAD

Steps:

• Whisk lime juice, honey, lime zest, balsamic vinegar, and brown sugar together in a small bowl.
• Place mangos and papaya in a large bowl. Stir lime dressing again and pour over fruit. Lightly stir fruit and dressing, cover, and refrigerate for 1 hour.

PAPAYA, SHRIMP AND AVOCADO SALAD WITH CHILE-LIME

Steps:

• Partially scoop out the meat from the papaya, leaving about a 1/2 inch layer of fruit and cut the removed papaya in small dice.
• Combine with the remaining ingredients and spoon back into the papaya shells. Chill for up to 2 hours or enjoy immediately.

PAPAYA AVOCADO SALAD

Steps:

• Peel and pit the avocados and slice the flesh into 10 wedges. Peel and seed the papaya and slice the flesh into 12 wedges.
• Juice the limes into a non-reactive bowl, add red onion and ginger to bloom for 5 minutes. Add the remaining ingredients and gently toss. Season with salt and pepper, to taste. Serve immediately.

THAI GRILLED CHICKEN WITH THAI GREEN PAPAYA SALAD (GAI YANG WITH SOM TAM)

Steps:

• For the Thai grilled chicken: Spatchcock each chicken by placing it breast-side down on a cutting board with the legs closest to you. Use kitchen shears to cut down the backbone. Flip the chicken over and press down in the center of the breast to flatten. Prick the skin side all over with a fork.
• Add the cilantro roots, fish sauce, palm sugar, peppercorns, oyster sauce, turmeric, salt and 4 cloves of the garlic to a food processor. Process until all the peppercorns are broken up and a chunky paste is formed.
• Rub the chicken all over with the paste (including under the skin) and marinate at least 8 hours and up to 24 hours.
• Meanwhile, cook the remaining 8 cloves garlic with the oil in a small saucepan over medium heat, stirring constantly, until light golden brown, about 3 minutes. Strain through a fine mesh sieve, capturing the oil in a small bowl beneath. Spread the garlic on a plate to cool; reserve for serving.
• Before grilling, bring the chicken to room temperature for an hour. Spoon 2 tablespoons of the garlic oil over the chicken.
• Preheat the oven to 350 degrees F. Heat a double-burner grill pan over medium heat.
• Place chickens skin-side down on the grill pan at a 45 degree angle. Cook until marked by the grill pan, flipping once to create crosshatches, about 5 minutes. Transfer skin-side up to a baking sheet fitted with a wire rack.
• Trim off the spiky top and the base from the lemongrass, peel off the first few outer layers and then bruise the stalk with the heel of a chef's knife; this helps release the flavorful oils. Using the bruised lemongrass as a brush, baste the chickens all over with some of the remaining garlic oil.
• Cook in the oven until the chickens are golden brown and an instant-read thermometer inserted in thickest part registers 165 degrees F, 10 to 15 minutes. For the last 2 minutes of baking, switch the oven to broil.
• Let the chicken rest for 10 minutes and then cut each into pieces. Garnish with the reserved garlic.
• For the Thai green papaya salad: Add the garlic, chiles, fish sauce, palm sugar and lime juice to a food processor. Process until a chunky paste is formed. (At this point you can adjust the flavor to your liking; add more fish sauce for a saltier taste, more lime juice to make the salad more sour.)
• Transfer the paste to a large bowl and add the papaya, long beans, tomatoes and the dried shrimp and 1 tablespoon of the peanuts if using. Mix together by hand, rubbing the paste into the salad, making sure to coat everything.
• Transfer the salad to a serving dish, making sure to get all the dressing. Top with the remaining 1 tablespoon peanuts if using.

AVOCADO, PAPAYA, AND PINK GRAPEFRUIT SALAD WITH MAPLE DRESSING

Steps:

• Remove peel and pith from the grapefruit using a sharp paring knife. Carefully cut between membranes to remove segments, and place in a medium bowl. Peel the papaya, cut in half, and remove seeds. Slice into pieces about 2 1/2 inches by 1/2 inch thick. Add to the bowl, and toss to combine.
• Slice the avocados lengthwise into 1/2-inch slices and pour the lemon juice over them. Add to the fruit mixture.
• In a small saucepan, warm the maple syrup and lime juice, whisking to combine; set aside to cool.
• Toss the fruits together, and drizzle with the dressing. Serve seasoned with pink pepper, if desired.

GEORGIE'S MANGO PAPAYA SALAD

Steps:

• Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
• Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
• Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.

GRILLED LOBSTER SALAD WITH AVOCADO AND PAPAYA

Steps:

• Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling lobsters. Bring large pot of salted water to boil. Working in batches, drop lobsters headfirst into water. Cover; boil 2 minutes. Transfer lobsters to work surface. Immediately split in half lengthwise, using heavy large knife. Crack claws.
• Arrange lobsters, cut side up, on grill. Cover; grill 6 minutes. Turn lobsters over and grill until just cooked through, about 5 minutes. Remove from heat. Remove lobster meat from shells. Cool. Cut meat into 1/2-inch pieces. Transfer to large bowl.
• Whisk oil and next 5 ingredients in medium bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover lobster and dressing separately; chill. Rewhisk dressing before continuing.)
• Add avocados, tomatoes and papaya to lobster in bowl. Pour 1/2 cup dressing over; toss. Season with salt and pepper.
• Toss greens in another large bowl with enough remaining dressing to coat.
• Divide greens among plates. Spoon lobster mixture atop greens and serve.

GREEN PAPAYA SALAD WITH SHRIMP

Steps:

• In a small saucepan of boiling salted water cook shrimp 45 seconds to 1 minute, or until cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp horizontally and devein.
• Make dressing:
• In a large bowl whisk together dressing ingredients until sugar is dissolved.
• Add shrimp, papaya, carrot, and coriander to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving.
• Serve salad sprinkled with peanuts.

SPICY THAI GREEN PAPAYA SALAD

Steps:

• In a blender combine the lime juice, fish sauce, shallot, chiles, sugar and garlic and blend until smooth. Set aside for 15 minutes to allow flavors to blend.
• In a medium non-reactive mixing or salad bowl, combine the papayas, carrots, mint leaves and chopped cilantro. Add the dressing and toss to combine thoroughly. Garnish with the cilantro leaves and chopped peanuts. Serve immediately.
• In a blender combine the lime juice, fish sauce, shallot, chiles, sugar and garlic and blend until smooth. Set aside for 15 minutes to allow flavors to blend.
• In a medium non-reactive mixing or salad bowl, combine the papayas, carrots, mint leaves and chopped cilantro. Add the dressing and toss to combine thoroughly. Garnish with the cilantro leaves and chopped peanuts. Serve immediately.

GRILLED MAINE LOBSTER TAILS SMOTHERED IN CURRY MANGO BUTTER WITH GREEN PAPAYA SALAD

Steps:

• Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft. Add curry powder and ancho powder and cook for 2 minutes. Add mango puree and lime juice and cook an additional 5 minutes. Let cool. Place mango mixture in a food processor and add butter. Process until smooth and season with salt and pepper to taste.
• Place a sheet of parchment paper or waxed paper on a work surface. Spread the butter along a long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes.
• Preheat grill. Brush lobster tails with oil and season with salt and pepper. Place meat side down and grill 4 to 5 minutes or until cooked through. Remove from heat and top each tail immediately with a slice of butter.
• Green Papaya Salad: Combine all ingredients except peanuts in a medium bowl until combined. Spoon onto a platter and garnish with peanuts and chopped cilantro.

SHRIMP AND PAPAYA SALAD

Steps:

• Preparing the Shrimp
• Rinse the cooked shrimp under cold running water, pat dry with paper towels, cover with plastic wrap, and refrigerate.
• Preparing the Papaya
• Cut the papaya in half lengthwise, and 1) use the spoon to scoop out and discard the seeds. Peel off the skin with a paring knife and discard, then place the papaya cut side down on a cutting board. 2) Use a sharp knife to cut the fruit lengthwise into slices 1/2 inch wide, then slice those pieces crosswise into 1/2-inch chunks. Remember that a ripe papaya is fragile, and will turn to mush if harshly handled.
• Finishing the Salad
• Rinse the lettuce leaves and pat dry with paper towels.
• Rinse the parley and pat dry; remove the stems and discard. Finely chop the leaves.
• Arrange 2 or 3 lettuce leaves on each serving plate, making them into a bed for the salad.
• Stir the milk into the mayonnaise to thin it.
• Distribute the shrimp and papaya onto the 4 plates. Sprinkle on salt, drizzle the dressing over each serving, and scatter some chopped parsley on top. Serve.

AVOCADO AND PAPAYA SALAD

Steps:

• Slice the avocados lengthwise into 1/2-inch thick slices. Slice the papayas widthwise into 1/2-inch thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya.
• In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.

MANGO, PAPAYA, AND MELON SALAD

Steps:

• Arrange fruits and cucumber on a platter. Drizzle with honey and squeeze with lime halves. Sprinkle with salt; serve.

GRILLED TANDOORI-SPICED CHICKEN OVER GREEN PAPAYA SALAD

Steps:

• With a sharp paring knife, make 2 to 3 (1/2-inch deep) diagonal cuts in each piece of chicken, being careful not to cut all the way through.
• In a small saute pan set over moderate heat, combine the ginger, cumin, coriander, paprika, turmeric, cardamom pods, and cayenne. Cook, gently shaking the pan, until you can smell the spices, approximately 1 minute.
• Transfer the spices to a spice/coffee grinder and grind the spices finely.
• Transfer the chicken pieces to a large resealable plastic bag and add the spice mixture, garlic, and lemon juice and toss to coat thoroughly, making sure the rub penetrates the cuts. Marinate the chicken in the refrigerator, for at least 5 hours or overnight.
• Preheat grill.
• Remove chicken pieces from the plastic bag and pat them dry. Season with salt and pepper, to taste. Rub the chicken pieces thoroughly with half the shortening.
• Grill chicken on an oiled rack 5 to 6 inches over glowing coals or on a gas grill for 7 to 10 minutes per side. While grilling, brush on the remaining shortening. When the chicken pieces are cooked through, transfer to a platter. Let chicken stand while preparing salad.
• In a sieve, drain the yogurt for 15 minutes. In a bowl, combine yogurt, lemon zest, lemon juice, garlic, cilantro, cayenne, salt, and pepper, to taste.
• In a large bowl, whisk together the pressed garlic, lime juice, fish sauce, and sugar, and blend until the sugar is dissolved.
• Add chile, papaya, carrot, and cilantro to the dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad sprinkled with peanuts.

"ONO-LISHIOUS": GRILLED SESAME CHICKEN SATAY PAPAYA SALAD WITH HOISIN BALSAMIC VINAIGRETTE

Steps:

• For the Chicken Satay: Combine the first 8 ingredients to coat chicken. Let marinate for 2 hours. Skewer 3 to 4 cubes of chicken per stick. Sprinkle chicken with sesame seeds. Set aside before grilling.
• For the Papaya Salad: Cut papaya in half, seed and skin. Cut papaya into quarters, then cut into thin slices. Squeeze the lime juice over the papaya and arrange on plate over mixed greens.
• For the "Hoisin" Balsamic Vinaigrette: Combine the first set of ingredients in blender. With blender on, emulsify by adding oil slowly until well blended. Add salt, sugar and pepper, to taste. Set aside.

AHI TUNA AND BABY SHRIMP CEVICHE W/PAPAYA SALAD AND COCONUT

Steps:

• Preheat oven to 350°F.
• Ceviche:.
• Mix shrimp, ahi tuna, hamachi, chopped mint, half the cilantro, chile, 3 tablespoons olive oil, lime juice, juice of 2 lemons, 2 tablespoons sugar, and 1 teaspoon salt. Allow to marinate 1 hour. Drain and refrigerate.
• 2nd ceviche step:.
• While ceviche is marinating - whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood just before serving.
• Papaya Salad:.
• Prepare the vinaigrette in a small bowl by combining the oil, wine vinegar, mayonnaise, garlic, salt, and pepper.
• Combine the papaya and vinaigrette in a large salad bowl. Sprinkle with parsley and lime juice.
• Place coconut pieces in oven for 10 minutes or until tender.
• Place papaya salad on coconut shell and top with ceviche. Garnish with mint.

GREEN PAPAYA SALAD

Steps:

• In a saucepan, combine the fish sauce and coconut sugar and cook over low heat, stirring, until the sugar is melted and the sauce begins to thicken slightly. Remove from the heat and let the fish sauce syrup cool.
• Mortar and Pestle Method: Before you start throwing things in the mortar, arrange your mise en place in this order: garlic, chiles, green beans, carrot, green papaya, fish sauce syrup, lime juice, peanuts, and tomatoes. Hold the pestle in your dominant hand and a spoon in the other. Rather than pounding straight down, you're going to push the pestle down the sides of the mortar. Throw in the garlic and pound until it becomes a rough, pulpy mash. Add the chiles-pound them heavily if you prefer it spicy, or gently if you want it less spicy. Add the green beans, carrots, and green papaya, bruising lightly with the pestle and mixing with the spoon for about 10 seconds between each addition. Add the lime juice and fish sauce syrup, pound, and mix for another 10 seconds. Add the peanuts and tomatoes and repeat. Everything in the mortar other than the chiles and garlic should be bruised but intact. Don't overpound. If you want to mix a handful of other ingredients you can stir them in at this point, adjusting the seasoning as needed.
• Bowl Method: Combine the fish sauce syrup, lime juice, garlic, and chiles in a blender or food processor and blend until the garlic and chiles are totally pulverized. This is your som tum dressing and it can be refrigerated until you're ready to make the salad. In a mixing bowl, combine the papaya, carrots, and dressing. Using your hands, stir, mix, and squeeze the shredded salad to infuse the dressing and mimic the bruising of the mortar and pestle. Lightly crush the peanuts and toss in, along with the tomatoes. Transfer the salad to a plate and serve with sticky rice.