• 2 cups julienned peeled green (unripe) papaya
  • 2 cups julienned peeled cucumber
  • 1 cup julienned peeled carrots
  • 2 plum tomatoes
  • 8 grape tomatoes, coarsely chopped
  • 1/2 pound long beans, trimmed
  • 1/2 cup loosely packed fresh Thai basil leaves
  • 1/2 cup loosely packed fresh Vietnamese mint (rau ram) leaves
  • 1/2 cup loosely packed fresh coriander leaves
  • breadfruit, sliced thinly and fried
  • 1 tbsp dry roasted peanuts, for garnish

Dressing ingredients

  • 2 garlic cloves, peeled
  • 1/4 tsp salt
  • 2 fresh bird's eye chili, sliced
  • 1/2 tsp raw sugar
  • 2 tbsp fresh lime juice
  • 2 tbsp fish sauce, to taste

Author of this recipe

Louise FitzRoy

Louise FitzRoy

Food blogger / food writer

I love everything there is to love about cooking. The fresh ingredients, the tantalising smells and the creativeness of concocting a dish using food you’ve never heard of before. Besides yoga,... Read more

Christopher Columbus called the papaya the “fruit of the angels”. Deliciously sweet with a soft, butter-like consistency, Papaya (referred to as pawpaw in Australia) is native to southern Mexico and Central America and is now cultivated in many tropical regions.

Green papaya is the unripe fruit and contains an enzyme called papain that helps digest proteins, also used as a natural meat tenderiser. It is a rich source of vitamin C and contains beta-carotene, minerals and dietary fibre. It is known for its natural laxative abilities, as well as enzymes that help with balancing stomach acid for healthy digestion.

Immature green papaya has crisp white flesh with subtle flavour. It is prized mostly for its crunch and used primarily as a base for salads.

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  • Mix all dressing ingredients together.
  • Combine prepared salad produce, top with the dressing and sprinkle with a mixture of the herbs, breadfruit strips and nuts.

Green papaya salad


Tips from the author

Jicama (Mexican turnip) and cucumber make good substitutes if green papaya is unavailable.

Papaya seeds have a peppery taste and are a great substitute for black peppercorns.

Read more about my Superfood series.

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