Green Papaya Salad

Episode 1—Green Papaya Salad

Nathan’s Cambodian Green Papaya SaladGreenOPapayaSalad

Makes 8 servings

  • 3/4 cup per serving
  • Prep time: 20 minutes
  • Cook time: 0 minutes



  • 1 Green Papaya (about 3 cups peeled and grated) (please note in picture above: Use green papaya, on the right — very different from the traditional orange papaya, on the left)
  • 4 gloves garlic
  • 1 cup shredded carrots
  • 15 green beans, peeled, halved, seeded
  • 10 large cherry tomatoes, halved
  • 1 cup dried shrimp, soaked in warm water
  • red chili pepper
  • 1/2 cup peanuts


  • peanuts
  • assorted mints
  • pork rinds

Lahong sauce

  • 3 T pure palm sugar
  • 4 limes, juiced
  • 1 tsp. shrimp paste
  • 2 T frozen crab (liquid only)
  • 1/4 cup anchovy fish sauce
  • 1 T fish sauce


  1. In a large bowl, add palm sugar, lime juice, shrimp paste, frozen picked crab, anchovy fish sauce, and fish sauce.  This is the lahong sauce.
  2. Stir ingredients together.
  3. With a mortar and a pestle, smash garlic until smooth.
  4. Pound thai chili peppers together with the garlic.
  5. Pound in shrimp, pickled crab, string beans, carrots, and papaya.
  6. Pour 1-2 ladles of the lahong sauce.
  7. Add tomatoes and pound gently.
  8. Plate and enjoy!

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