Green papaya slaw with lime dressing, toasted coconut, and peanuts — a refreshing side or light meal.
Raw green papaya is shredded and tossed with a bright lime vinaigrette, then topped with toasted coconut, crushed peanuts, and fresh cilantro. The papaya remains crisp while absorbing the tangy dressing, creating a salad that's equally at home as a cooling side dish or a standalone light lunch. It's a common sight at Palauan family gatherings.
Serves 4
Using a vegetable peeler or grater, shred green papaya into thin, noodle-like strands.
Whisk together lime juice, palm sugar, and sea salt until sugar dissolves.
Place papaya in a serving bowl. Pour dressing over it and toss gently but thoroughly.
Top with toasted coconut and crushed peanuts just before serving. Serve immediately for best texture.
Green (unripe) papaya is essential — ripe papaya is too soft.
Toast the coconut in a dry pan until fragrant for better flavor.
Don't dress the salad more than 30 minutes ahead, or it becomes watery.
Add shredded carrots for color and sweetness
Mix in diced cucumber and tomato for a heartier salad
Top with grilled shrimp or leftover fish
Prepare components separately; assemble just before serving. Papaya keeps 3 days refrigerated.
Green papaya salads are enjoyed throughout Southeast Asia and the Pacific. In Palau, this simple version highlights the abundance of tropical fruit.
Asian markets, Latin markets, or farmers markets. Choose firm, light-green fruit.
Ripe papaya is too soft and sweet. You need unripe papaya for the crisp, slightly astringent texture.
Per serving (150g) · 4 servings total
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