Recipe: Green mango papaya salad

This green mango papaya salad can serve as a healthy and flavor-packed lunch or a light, refreshing side dish for dinner! The recipe notes to julienne both the papaya and the mango. To julienne a fruit or vegetable is to cut it into a thin, matchstick size. It’s helpful to first cut the mango and papaya lengthwise to create a flat surface and prevent them from rolling around on your cutting board.


For the salad:

¼ cup green papaya, julienne

¼ cup green mango, julienne

2 Chinese long beans, charred

6 grape tomatoes

½ teaspoon jalapeno chile pepper, sliced

½ teaspoon salt

pepper to taste

1 tablespoon peanuts, toasted, crushed

1 tablespoon cashews, toasted, crushed

¼ shallot, thinly sliced

For the vinaigrette:

1 teaspoon minced garlic

1 tablespoon fish sauce

juice from 2 limes

1 tablespoon sugar


Add green papaya, long beans, green mango, carrots, vinaigrette, cherry tomatoes,  salt and pepper.

Using a wooden spoon, bruise the vegetables slightly so that the vinaigrette is absorbed into the vegetables.

Sprinkle the peanuts, cashews and shallots randomly over the salad.

Add all dressing ingredients into a mixing bowl. Mix the ingredients to incorporate until the sugar is dissolved. Pour over the salad.

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Originally published Aug. 1, 2016. Last updated Sept. 2, 2020.

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