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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1/4 cup freshly squeezed lime juice 2 tablespoons tamarind pulp 3 tablespoons Vietnamese fish sauce 1 1/2 teaspoons sugar 8 ounces green papaya, peeled, seeded, and julienned 1 small carrot, julienned 3 red bird chiles, stemmed and thinly sliced 2 tablespoons very thinly sliced fresh cilantro leaves 2 tablespoons chopped roasted peanuts

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1/4 cup freshly squeezed lime juice 2 tablespoons tamarind pulp 3 tablespoons Vietnamese fish sauce 1 1/2 teaspoons sugar 8 ounces green papaya, peeled, seeded, and julienned 1 small carrot, julienned 3 red bird chiles, stemmed and thinly sliced 2 tablespoons very thinly sliced fresh cilantro leaves 2 tablespoons chopped roasted peanuts

Directions

In a 2-cup glass measuring cup, combine lime juice, tamarind pulp, fish sauce, and sugar. Blend with an immersion blender until incorporated; set aside.

In a medium bowl, combine papaya, carrot, chiles, cilantro leaves, and peanuts. Drizzle with reserved dressing. Using the back of a wooden spoon, bruise the papaya gently while tossing to combine.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Stanley’s Green Papaya Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Stanley’s Green Papaya Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest