Despite the use of papaya, which one may think of as sweet, this salad is actually savoury. When not yet ripe, papaya has a slightly tangy or sour flavor. The texture is crisp and firm, sometimes to the point of crunchiness. It is this that allows the fruit to withstand being beaten in the mortar.

There are many versions of this salad in Cambodia, but it will always include unripe papaya. Green papaya is also used as a vegetable in other Khmer dishes such as soups and stews. The papaya is prepared by shredding it into fine strips (julienned). Other ingredients that may be present include tomato, shredded green or long beans, peanuts, and smoked fish.

Herbs added to the salad either as ingredients or garnishes might include kantrop, lime leaves and basil.

The dressing may include fish sauce, shrimp paste (also known as kapi), dried shrimp, preserved crabs, and/or lime juice. The preserved crabs are small crabs fermented in a salty liquid. They are mashed in a mortar and pestle and added to the salad. It is usually seasoned with salt, sugar, and/or MSG.

Other vegetables that are commonly used in this dish are diced tomatoes and shredded carrots. The salad can be topped with crushed peanuts, chile peppers, and dried shrimp which are usually beaten with a mortar and pestle.

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