Thai Kitchen's Green Papaya Salad

Featured in the Honolulu Star-Bulletin on September 21, 2005.



Thai Kitchen's Green Papaya Salad

  • 3 Thai chili peppers
  • 2 cloves of garlic
  • 1/2 medium tomato, sliced
  • 1 1/2 tablespoons sugar
  • 1 tablespoon fish sauce
  • 3 1/2 tablespoons lime juice
  • 1 1/2 cups shredded green papaya
  • 2 tablespoons chopped roasted peanuts
  • Cabbage and lettuce leaves for garnish


  1. Using a mortar and pestle, crush chili peppers and garlic together.
  2. Add tomatoes and lightly crush the tomatoes.
  3. If a mortar and pestle are not available, finely chop the chili peppers and garlic, and roughly chop the tomatoes.
  4. Place chili peppers, garlic and tomatoes in a large bowl, add sugar, fish sauce, lime juice, mix well.
  5. Add papaya, and toss well to evenly season the papaya.
  6. Place salad onto a serving plate, top with peanuts and garnish with cabbage and lettuce.

Makes 2 servings.

Approximate nutrient analysis per serving:
130 calories, 5 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 350 mg sodium, 17 g carbohydrate, 5 g fiber, 8 g sugar, 6 g protein


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