This classic Thai salad balances the heat of our De-Stemmed Thai Chiles with the cool, refreshing crunch of cucumbers, while green papaya adds a slight tanginess.

Prep time: 10 min

Cook time: 25 min

Total time: 35 min

Spicy Papaya and Cucumber Salad
Copyright Recipe © 2015 Woodland Foods


Makes 8 servings

  • 2 De-Stemmed Thai Chiles, seeded

  • 6 Medium Dried Shrimp

  • Hot Water

  • 1 (1-1/2-Pound) Green Papaya

  • 1 Small Cucumber

  • 1 Clove Garlic, halved

  • 1/4 Cup Honey, plus 3 tablespoons

  • 3 Tablespoons Lime Juice, freshly squeezed

  • 2 Tablespoons Asian Fish Sauce

  • 24 Cherry Tomatoes, halved

  • 1/3 Cup Roasted Salted Peanuts, coarsely chopped

  • 1 Tablespoon Fresh Cilantro, chopped

  • 2 Green Onions, chopped


  1. Place chiles and shrimp in separate small bowls, and cover each with hot water. Let shrimp stand for 5 minutes and chiles for 20 minutes, then drain. Cut shrimp into thirds, and coarsely chop chiles.

  2. Halve papaya crosswise, and peel and scrape out seeds. Peel cucumber, halve and scrape out seeds. Julienne both using mandoline.

  3. Pound chiles and garlic using large mortar and pestle until coarse paste forms. Add honey and shrimp, and continue pounding until well-blended. Add lime juice and fish sauce, and stir to incorporate. Add tomatoes, and lightly pound.

  4. Transfer to large bowl, scraping to remove all mixture. Add papaya and peanuts, toss and serve. Garnish with cilantro and green onions.