Make this fresh salad in just five minutes with pre-shredded green papaya from a pan-Asian market
The first time I remember having this green papaya salad was when I visited my friend Natalie in Chiang Mai Thailand in 1990. Natalie was living there for 9 months and working at the University. We tooled around on her motor bike, ate out a lot, and I visited temples and markets. Natalie adored this salad and ate it nearly every meal.
I welcomed my friend Drew Phan to the Recipe Renovator kitchen today for another Facebook Live video. We extended salad month just a couple of days to learn how to make shredded green papaya salad. Drew explains what to look for in a green papaya, a secret trick to making this salad if you have a pan-Asian grocery store nearby, and all the wonderful topping options. This is fast, easy, low-carb, and so incredibly fresh. Enjoy!
paleo, vegan, vegetarian, gluten-free, celiac diets (use coconut aminos to make this vegan)
Not recommended for:
low-sodium, migraine diets (coconut aminos will be lower sodium than fish sauce; both are fermented so need to be tested for migraines, along with limes)