Antonio Burrell’s Papaya Slaw 4.000

Michael Temchine for The Washington Post

Jul 7, 2010

This slaw is served with five-spice pork riblets at Masa 14. Panela (in Mexico, piloncillo) is a brown sugar common in Central and South America that comes in the form of a solid cone; it is available at most Latin American markets.

Make Ahead: The dressing can be refrigerated in an airtight container for up to 1 week.

Servings: 4
  • For the dressing
  • 1 tablespoon panela or piloncillo mexican brown sugar (may substitute 1 tablespoon dark brown sugar plus a few drops of molasses)
  • 1/4 cup fish sauce
  • Freshly squeezed juice of 4 limes (1/2 cup)
  • 3/4 cup olive oil
  • 1/4 teaspoon crushed red pepper flakes (may substitute a small piece of small red chili pepper, seeded)
  • 1 medium clove garlic
  • For the slaw
  • 2 pounds (about 2 medium) green papaya, shredded (3 cups)
  • 1 or 2 medium carrots, peeled and shredded (2/3 cup)
  • Leaves from 1/2 bunch cilantro, chopped (1/3 cup)
  • 5 or 6 scallions, white and light-green parts, cut crosswise into 1/2-inch pieces (2/3 cup)
  • 2/3 cup roasted unsalted peanuts, chopped


For the dressing: Combine the panela, fish sauce, lime juice, olive oil, crushed red pepper flakes and garlic in a blender. Process until smooth.

For the slaw: Combine the papaya, carrot, cilantro, scallion and peanuts in a large bowl. Add 2/3 cup of dressing, or more as needed, and mix well. (Any unused dressing can be covered and refrigerated for up to 1 week.)

Taste, and adjust the seasoning as needed before serving.

Rate it

Recipe Source

From chef Antonio Burrell of Masa 14 in Northwest Washington.

Tested by Erin Miller.

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