Bok Lahong (Cambodian Green Papaya Salad) Recipe

This refreshing green papaya salad is a vibrant Cambodian dish that balances bold flavors with crisp textures. The dressing is the heart of the recipe, with tamarind concentrate lending tangy depth, brown sugar adding gentle sweetness, and fish sauce and shrimp paste contributing a savory, umami punch. Fresh lime juice brightens everything, while Thai chiles and garlic bring heat and aromatic sharpness. Blended until smooth, the dressing delivers the sweet, sour, salty, and spicy harmony that makes this salad irresistible.

The salad itself highlights the unique qualities of green papaya, which is shredded into long strands using a papaya peeler. Unlike Western julienne peelers, this tool creates thicker shreds that maintain their crunch even when tossed with dressing. Cherry tomatoes, gently crushed to release their juices, mingle with the papaya and add a subtle burst of acidity. Carrot ribbons bring extra color and crispness, while an aromatic trio of Thai basil, cilantro, and mint provides herbal freshness.

To finish, the salad is gently tossed to preserve its light texture, then topped with roasted peanuts for nutty richness and crispy shallots for a savory crunch. A final squeeze of lime ties the flavors together. This salad is best enjoyed immediately, while the papaya is still firm and the dressing is vibrant. Toss together just before serving.

What is a papaya peeler?

A papaya peeler is a specialized kitchen tool designed to easily shred the flesh from green papayas into long matchsticks. It differs from a classic Y-peeler, which is shaped like the letter “Y” and is designed to quickly and efficiently remove the skin from fruits and vegetables, or cut vegetables into thin, flat strips. A papaya peeler is similar, but it has a wavy serrated blade that cuts fruits and vegetables into matchsticks. Look for the Kiwi brand online or at well-stocked Asian markets.

What is fermented shrimp paste?

Fermented shrimp paste is a pungent, intensely umami-rich condiment made by salting tiny shrimp, allowing them to ferment, then sun-drying and grinding them into a paste. Varieties appear across Southeast and East Asia, from belacan and bagoong to kapi and terasi. Cooks use it sparingly as it is quite pungent. Just a little can transform dishes, adding depth, salinity, and a savory, sea-like complexity.

Picking a green papaya

Green papaya is unripe, crunchy, and mild. It’s ideally shredded for salads, pickles, stews, curries, or braises. Ripe, orange papaya has sweet, fragrant orange flesh and black seeds, and is best for eating fresh, or adding to smoothies, salsas, and desserts. For this salad, choose a green papaya that’s very firm and heavy for its size, with smooth, unblemished, uniformly pale-green skin. Avoid yellow patches and soft spots. 

Notes from the Food & Wine Test Kitchen 

• To make the salad spicier, increase the amount of Thai chiles. 
• Palm sugar can be used in place of brown sugar. 
• In a pinch, Italian basil can be used in place of Thai basil. 

This recipe was developed by Phila Lorn; the text was written by Breana Killeen.