Green Papaya Salad – Serves 4-6


Recipe and Photo by Jana McMahon
Course: Salad
Author: Jana McMahon


  • Knife
  • Peeler
  • Colander
  • Blender or Food Processor



  • 1 Large Green Papaya (Peeled and Grated)
  • 2 Medium Carrots (Peeled and Grated)
  • ½ Cup Unsalted Roasted Macadamia Nuts or Peanuts (Rough Chopped)
  • ¼ Cup Cilantro (Rough Chopped)
  • Fried Pork Rinds (Lightly Crushed)


  • Juice of 3 Limes (¼-⅓ Cup)
  • 2 Tbs. Fish Sauce
  • 3 Garlic Cloves
  • 1-2 Red Thai Chili (Seeded Or To Taste - *Very Spicy*)
  • 2 Tbs. Palm Sugar (Or Any Granular Sugar of Choice)
  • 15 Mint Leaves
  • 1 Kaffir Lime Leaf (Optional)


Prepare Salad.

  • Peel and grate green papaya and carrots. You can use the grating wheel of a food processor.
  • Put grated papaya and carrots into a colander to drain while you make the dressing.

Prepare Dressing.

  • In a food processor or high-speed blender (VitaMix), start with lime, sugar, and garlic. Process until the garlic is finely ground and the sugar is dissolved.
  • Add the fish sauce, chili and mint leaves to the lime mixture and blend until well incorporated.
  • Taste. You may need to make some adjustments while seeking a balance between sweet, salty, sour, and spicy.

Mix and Serve.

  • Remove papaya and carrot from colander to a large mixing bowl.
  • Add the dressing and mix well.
  • Finish with chopped macadamia nuts and fresh cilantro.
  • Top with pork rind crumble.
  • Serve and enjoy.