Description
On hot summer days, one of my go-to dishes is Spicy Cambodian Papaya Salad, or “Bok Lahong” (បុកល្ហុង) in Khmer. Growing up in a Chinese Cambodian household, this vibrant salad was a staple at family gatherings, bursting with the perfect balance of sweet, spicy, and tangy flavors. Served cold with crisp green papaya, fresh herbs, and a tangy-sweet dressing, it’s a refreshing and satisfying summer salad. Whether you need a light lunch or a unique side dish, this Papaya Salad is sure to hit the spot. Join me as we dive into this classic Cambodian recipe—your taste buds are in for a treat!
Ingredients
- 3 cups Shredded Green Papaya
- 2 Cloves Garlic
- 10 pieces of Dried Shrimp
- 4 Thai Chilis
- 1 Large Lime
- 2 1/2 tbsp Shaved Palm Sugar
- 1 cup chopped cabbage
- 6 Green Beans
- 3 tbsp Chopped Roasted Peanuts
- 2 tbsp Fish Sauce
Instructions
Start by peeling the papaya’s skin, then use a hand shredder to carefully shred it evenly over the entire fruit. Place into a large bowl filled with iced water.
Slice the cherry tomatoes in half; Next, cut the green beans into 1 1/2 inch pieces—they add a nice crunch and balance to the salad. For the cabbage, I like to chop it into small to medium pieces.
Peel the garlic cloves, Halve the limes so they’re ready to squeeze. For a bit of texture, crush the peanuts—we’ll use these as a garnish to give the salad gets its nutty depth.
With a start by adding the garlic and chili pepper to the mortar. Give them a good pound with the pestle. Next, toss in the dried shrimp, palm sugar, and green beans, pounding them just enough to mix everything together. Finally, lightly pound in the shredded papaya, cabbage, and tomatoes.
As you do this, gradually add in the lime juice and fish sauce, adjusting to taste. You don’t need to overdo it—just enough to coat everything just a bit.
- Prep Time: 25-30
- Combining Time: 5-10
- Category: Asian Dishes
- Method: Mortar and Pestle
- Cuisine: Cambodian