• 2 cups green papaya, julienned
  • 1 carrot, julienned
  • 1 red onion, julienned
  • 1 garlic clove, minced
  • 2 Thai chilis, split in half lengthwise
  • 2 tsp tumeric powder
  • 1 cup rice vinegar
  • 1/2 cup sugar
  • 2 tbsp fish sauce
  • 2 tsp salt


  1. Make the pickling mixture. Add tumeric, rice vinegar, sugar, fish sauce, and salt into a medium sauce pan and bring to a boil, stirring to dissolve the sugar and salt. Reduce heat and simmer for about 15 minutes. Remove from heat and let cool to room temperature.
  2. Add green papaya, carrots, red onion, garlic, and thai chilis to a bowl or jar. Cover with pickling mixture.