Papaya Salad with Chili Vinaigrette

Serves: Total Time:
2 30 min


  1. Whisk Chili Vinaigrette, dried shrimp, garlic cloves in a bowl. Set aside.
  2. Cook green beans in medium saucepan of boiling salted water until just tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces.
  3. Peel papaya using a julienne peeler to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, scallions, and green beans.
  4. To serve pour Chili Vinaigrette over salad.
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Annie enjoys traveling the world and exploring great restaurants to draw recipe inspiration for her own kitchen.

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  • Cindy's Kitchen Chili Vinaigrette
  • 2 tablespoons dried shrimp, chopped
  • 4 garlic cloves, minced
  • 4 ounces green beans
  • 1 1 1/2- to 1 3/4-pound green papaya, peeled, halved, seeded
  • 4 ounces cherry tomatoes, halved
  • 1 cup chopped fresh cilantro
  • 2 scallions, very thinly sliced

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