Papaya salad is one of those much loved, Southeast Asian dishes that everyone seems to embrace, but no one ever actually makes at home. Why is that? The first reason is that when most people see papayas at the average grocery store, they are the yellow/orange, sweet variety, so they’re not the green, unripe ones that are used in Thai or Vietnamese papaya salad. I figured it couldn’t be that difficult, especially after I picked up the papaya shaver that seemed so nifty and useful in Thailand.
Well, I tried it on a green papaya that was just over two pounds, and… it took forever. It was one of those tasks that too so long that halfway through, I asked myself whether all this effort was really worth it. And that wasn’t even the end of it. It needed to be salted, then all the excess water squeezed out twice, before being refrigerated and finally served tomorrow. It’s no wonder that in Vietnam as I learned from my cookbook, papaya salad is considered a “special occasion salad” that is NOT an everyday starter.
No one is ever going to look at that salad and realize how much effort was put into that. And then it hit me as I was squeezing the excess liquid out… does anyone ever really look at anything homemade and genuinely appreciate it and realize how much time and energy went into it if they don’t cook themselves?