Green Papaya Salad A La Bobby Flay

Jo Zimny


This has become one of our favourite salads of all time. It's fresh, its crispy and really delicious. I added some yellow bell pepper to mine.

★★★★★ 1 vote
30 Min


8 oz
fresh green or yellow string beans, blanched
3 medium
plum tomatoes
1/2 c
roasted unsalted peanuts
1 lb
green papaya, cleaned and julienned
1/4 c
fish sauce
1/4 c
fresh lemon juice
1/4 c
fresh lime juice
3 Tbsp
1 tsp
garlic, minced
1/4 tsp
red pepper flakes
1/4 c
cilantro, fresh, rough chop


1Bring a large pot of salted water to a boil. Add the green and yellow beans. Cook for 2-3 minutes.
2Remove from the pot in a sieve and then put into a bowl of cold water to stop the cooking process. Drain the beans and cut each bean in half and set aside.
3Cut the tomatoes in half and cut length wise. Remove the seeds. Slice into 1/4-1/8 inch strips.
4Rough chop all but 2 tbsps. of the roasted peanuts.
5In a large bowl toss the papaya, beans, tomatoes and chopped peanuts.
6In a small bowl mist the fish sauce, citrus juices, sugar, garlic, red pepper flakes and 1 tbsp. of chopped cilantro.
7Pour over the green papaya mixture.
8Serve with the rest of the peanuts and cilantro on top.

About Green Papaya Salad A La Bobby Flay

Course/Dish: Fruit Salads