Green Papaya Salad
I like to make my dressing, cook the beef, and shred everything well ahead of time then assemble at the last minute. I always add a little carrot to this salad, but I totally forgot to put it in this time if you are wondering why you don’t see any in the picture. It is easier to add it to the salad than to Photoshop it in later and the addition of carrots makes for a much prettier and tastier salad. I love eating this salad with some steamed glutinous rice on the side, and an ice cold beer.
  • 1 green papaya, peeled and shredded (about 5 cups)
  • ½ pound beef (chicken or shrimp)
  • ½ cup rau ram or cilantro (you can also use a combination of cilantro, mint, and Thai basil)
  • 1 carrot, peeled and shredded
  • ¾ cup roasted nuts (peanuts or cashews)
  • ¾ cup of dressing (see recipe below)
  • ⅓ cup fried shallots (see note*)
  1. When you are ready to serve your salad, just toss all the ingredients together except for the shallots and beef. Plate the salad, and arrange the beef on top, then sprinkle the top with fried shallots. Serve some additional dressing on the side.
Recipe by Have You Eaten, SF? at