Green Papaya Salad

Green papaya grows in nearly every backyard in Papua New Guinea, and clever cooks pick it before it ripens to use as a crisp, neutral base for salads. Tossed with lime, chili, tomato, and herbs, it becomes a bright, bracing dish that wakes up the palate. It is the perfect companion to the rich, coconut-heavy food of the islands.

What makes this salad great is its crunch and tang. The papaya stays firm and juicy, the lime and chili give it a clean heat, and a handful of herbs and crushed peanuts add texture and aroma. It comes together in minutes with no cooking at all.

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