Description

This salad brings memories of bustling street markets and the joyful clatter of mortar and pestle. Lao Green Papaya Salad is a beloved classic—fiery, tangy, and full of umami. Whether enjoyed on a warm evening or served alongside sticky rice and grilled meats, it’s a flavor experience that wakes up every sense. Dive in, and savor a taste of tradition.

Ingredients

Scale

10½ oz green papaya (or unripe mango), peeled & shredded

1 tsp shrimp paste

1 tsp padaek (optional, for funkiness)

2 tsp sugar

1 clove garlic, roughly chopped

1 red chili, chopped (adjust to taste)

8 cherry tomatoes, halved

Juice of 1 lime

1 tsp fish sauce

Instructions

Pound the Base
In a mortar and pestle, gently pound garlic, chili, sugar, shrimp paste, and padaek (if using) until a chunky paste forms.

Add the Flavor
Add lime juice and fish sauce. Mix well to create a bold, balanced dressing.

Toss with Papaya
Add shredded green papaya and cherry tomatoes. Lightly pound and toss until the papaya softens slightly and soaks up the dressing.

Serve Fresh
Enjoy immediately for peak crunch and flavor.

Notes

Gluten-free & dairy-free

Packed with fiber and vitamin C

Spicy, savory, and utterly refreshing—this salad is a bold love letter to Southeast Asian cuisine.

Prep Time: 15 minutes

Nutrition

Calories: 100 per serving
Sodium: 350mg per serving
Fat: 5g per serving
Carbohydrates: 10g per serving
Fiber: 2–3g per serving
Protein: 1–2g per serving