Method
Prep the papaya
Peel and deseed the papaya, then shred into thin strips using a grater or knife.
Toss with half a teaspoon of salt, leave for 5 minutes, then squeeze out the liquid with your hands. This removes bitterness and keeps the texture crisp.
Make the dressing
Combine coconut milk, lime juice, and sugar in a bowl. Stir until the sugar dissolves. Taste and adjust — it should be lightly sweet, tangy, and creamy.
Toss
Add the papaya to the dressing and toss well.
Refrigerate for 15–20 minutes to let the flavours soak in.
Scatter mint and crushed peanuts just before serving.
Key Tips
- Salting and squeezing the papaya is essential — skip it and the papaya will release water and dilute the dressing
- Firm papaya softens slightly after salting, giving a crisp-but-tender texture that's very different from ripe papaya
- Lime juice gives better fragrance and complexity than lemon, but either works
- Coconut milk may thicken slightly in the fridge — bring to room temperature or stir before using
Variations
- Spicy: Add sliced bird's eye chilli or chilli flakes for a Thai Som Tam vibe
- With protein: Add cooked prawns or shredded roast chicken to make it a main
- Ripe papaya version: If the papaya is already soft and sweet, skip the salting step — just cube it and dress with coconut milk and lime juice as a dessert