Charred Green Papaya Salad

Green Papaya Salad is a classic Thai dish with the addicting punchy, spicy, saltiness one would expect. It’s a mix of all the salad flavors you enjoy, even as it makes nutrition feel easy. In this version, we char the tomatoes and green beans in a woodfired oven (or using a high heat gas grill) to intensify their flavor and offer a texture contrast to the crunchy, unripe papaya. It’s truly a culinary adventure of tastes and textures that you may not normally try. Serve as a complement to any grilled meat, or bring to your next summer picnic for a salad that will liven up any potluck. Plus, who wouldn’t love the gorgeous colors that adorn each part of this salad.

Origins of Papaya Salad 

Green papaya salad is actually said to originate in Laos, not Thailand. The unripe papaya and spicy salad combo spread throughout Thailand, Cambodia, and Vietnam. Its influence on Thai cuisine started in the Isan region of Thailand, where many Lao people live. Many variations of papaya salad exist in Southeast Asia with ingredients as diverse as banana flower, Malay gooseberry, pomelo, and coconut rice.

Charred Green Papaya Salad

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• Author: Kirsten Chervenak

Print Recipe

Description

A great way to incorporate papaya into a recipe.

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Ingredients

Scale 1x2x3x

• 8 oz cherry tomatoes
• 8 oz green beans, trimmed and halved
• ½ tbsp canola oil
• ½ tsp salt
• 4 garlic cloves, minced
• 5 tbsp fresh lime juice
• 3 tbsp light brown sugar
• 2 tbsp fish sauce
• 1 1/2 lb underripe green papaya
• 1 cup fresh cilantro, lightly chopped
• 2 green onions, thinly sliced
• 1 fresh Thai chili or serrano pepper, seeds removed and thinly sliced
• ¼ cup coarsely chopped peanuts

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Instructions

1. Put green beans and cherry tomatoes into a medium bowl with canola oil and salt. Toss to coat the vegetables.
2. Heat a woodfire oven such as an Ooni to at least 425F. Place the vegetables on a pizza pan and put inside the oven with the door closed. Cook for 10-15 minutes turning every 5 minutes for even char. Remove vegetables from the oven and put back into medium bowl.
3. While the vegetables cook, prep the rest of the salad ingredients.
4. To make dressing, combine garlic, lime juice, light brown sugar, and fish sauce and stir until sugar is dissolved. Set aside.
5. Peel papayas with a vegetable peeler, slice in half and remove seeds and pulp. Using a mandolin with a medium julienne blade, slice papaya into thin strips.
6. To the bowl with charred vegetables add papaya, green onion, cilantro, chili, and dressing. Mix to combine and coat all vegetables.
7. Plate and top with chopped peanuts.
8. Serve with Green Curry Chicken Thighs

Notes

This recipe can be made on a gas grill using a high heat pan or cast iron skillet.

Recipe by Kirsten Chervenak
Photography by Laura Petrilla

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