Gỏi Đu Đủ (Vietnamese Green Papaya Salad)
Why this recipe works
- Crisp, fresh texture: Firm green papaya stays crunchy while the brief squeeze with dressing softens it just enough to absorb flavour.
- Balanced dressing: Lime, fish sauce and sugar create the classic sweet-sour-salty balance that makes the salad bright rather than harsh.
- Fast no-cook method: Shredded vegetables, herbs and a whisked dressing make this a fresh salad that comes together in about 15 minutes.
Get the most out of this recipe
Ingredient notes
- Choose firm green papaya: Use unripe papaya with pale, firm flesh; ripe papaya will be too soft and sweet for the crisp salad texture.
- Shred finely and evenly: Fine matchsticks absorb the dressing quickly while keeping a clean, crunchy bite.
- Add herbs at the end: Fold in the mint and coriander just before serving so they stay fresh and aromatic.
Adjust the heat
- For less heat: Remove the chilli seeds or leave the chilli out entirely for a gentler, herb-led salad.
- For more heat: Keep the chilli seeds in, or add a little extra sliced green chilli to the dressing before tossing.
- Keep the dressing balanced: If the chilli makes the salad taste sharp, adjust with a little more sugar or fish sauce to bring back balance.
Texture tips
- Serve promptly: The salad is at its crispest just after dressing; it will soften and release liquid as it sits.
- Keep the peanuts crunchy: Scatter the crushed peanuts over the top at the last moment rather than mixing them in early.
Dietary alternatives
- Vegan option: Replace the fish sauce with a vegan fish sauce alternative, then adjust the lime and sugar to taste.
- Nut-free crunch: Use roasted sesame seeds instead of peanuts for a similar toasted finish without nuts.
Equipment you'll need
Ingredients
Instructions
- Peel the papaya, halve it lengthways, scoop out the seeds, then shred the flesh into fine matchsticks. Peel and shred the carrot to a similar size. Put both into a mixing bowl.
- Finely slice the green chilli (if using). In a small bowl, whisk together the juice of the limes, fish sauce and caster sugar until the sugar dissolves.
- Pour the dressing over the shredded papaya and carrot, add the chilli, then toss well and gently squeeze the salad with your hands for 30 seconds to help it soften slightly. Leave to stand for 2 minutes, then taste and adjust with a little more lime juice if you want it sharper.
- Roughly tear the mint and coriander, then fold through the salad. Crush the roasted peanuts lightly and scatter over the top. Serve straight away while crisp and bright.
Recipe notes
Tips
- For the best crunch, use firm, unripe papaya and shred it finely so it absorbs the dressing without turning watery.
- If you like a punchier chilli heat, keep the seeds in the green chilli; for a gentler salad, remove them.
Substitutions
- Replace Fresh coriander with Fresh mint for a more mint-forward salad.
- Replace Roasted peanuts with Roasted sesame seeds for a nut-free crunch.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If storing, refrigerate in a sealed container and add the roasted peanuts just before serving to keep them crisp; the salad will soften and release liquid as it sits.
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Recipe overview
- Servings: 2 servings
- Total time: 15min (15min active)
- Difficulty: Easy
- Cuisine: Vietnamese
-
Allergens:
Fish Peanuts
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