papaya salad

A 30-minute INSANELY flavorful Thai Papaya Salad with fresh vegetables and a zingy garlic-peanut sauce! Just as good as takeout and entirely plant-based.

Vegan Papaya Salad

underripe (green) papaya*

carrots

green cabbage

tomatoes

romaine lettuce ((optional // loosely chopped // for garnish/serving))

garlic ((peeled and chopped))

Tbsp dry-roasted salted peanuts ((plus more for serving))

chilies

coconut sugar

salt

lime juice ((~2 small limes as original recipe is written))

fish sauce

If you haven't already, prepare vegan fish sauce and set aside (find link above).

See notes for tips on finding a green papaya (mine wasn't quite green, but it still worked!). Then move onto prepping the vegetables.

Once you've peeled your carrots, cut in half crosswise, and then cut those pieces in half lengthwise. Then use a mandolin* with a fine-tooth blade (or julienne peeler) to carefully shred the carrots into small strips (see photo). Continue until all carrots are shredded. Add to a mixing bowl.

To prepare papaya, peel off the skin using a vegetable peeler, then halve lengthwise and scoop out seeds.

Cut into small segments and shred into small strips using your mandoline or julienne peeler. Add to mixing bowl.

Chop cabbage and tomatoes and add to mixing bowl as well. Set aside.

To prepare sauce, add garlic, peanuts, chilies, coconut sugar, and salt to a mortar or small food processor and mash or pulse until it's a fine paste.

Transfer to a small mixing bowl and add lime juice and vegan fish sauce. Whisk to combine, then sample and adjust seasonings as needed.

Add sauce to vegetables and toss to combine. To serve, lay down romaine lettuce on serving dish(es) (optional), and top with papaya salad. Garnish with additional crushed peanuts and lime wedges.

Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Papaya salad would make an excellent side dish to spring rolls and Pad Thai!

This gorgeous Salmon and Papaya Salad is bursting with fresh flavour. Marinated baked salmon is mixed with crunchy veggies, sweet juicy papaya and a zesty dressing. Gluten free and dairy free too!

Salmon and Papaya Salad

salmon fillet

red papaya (I used Ruby Rise papaya)

mixed salad leaves

lebanese cucumber

red capsicum

mint leaves

peanuts

tbsp chilli flakes (- OPTIONAL)

lime wedges to serve (- OPTIONAL)

salt and pepper to season

lime

maple syrup

tbsp extra virgin olive oil

tbsp fish sauce

Preheat oven to 180 C.

Make dressing by combining the juice of the lime with maple syrup, fish sauce and olive oil. Taste test the dressing and add a little extra maple syrup and/or fish sauce to balance out the tangy lime juice if needed.

Place salmon fillet on a large sheet of baking paper or foil. Spoon over 1-2 tablespoons of the dressing. Season with a little salt and pepper. Close up the salmon in the baking paper/foil so that it forms a sealed pouch (en papillote) and bake the salmon for approximately 15 minutes or until cooked through (cooking time will vary depending on shape/thickness of the salmon). Allow to cool; pop it in the fridge to cool quickly.

Prep the remaining salad ingredients. Finely slice the cucumber and capsicum. Peel and dice the papaya into small cubes.

Once the salmon has cooled to room temperature, create the salad. Mix together the salad leaves, cucumber and capsicum. Arrange on serving plates. Flake over the salmon fillet and then top with papaya, mint, crushed peanuts and chilli flakes. Spoon over the dressing. Garnish with lime wedges. Serve immediately.

Green Papaya Salad {Bangkok Style!} - a light, healthy and refreshing salad bursting with authentic Thai Flavors! Serve with cabbage leaves and sticky rice.

Bangkok-Style Green Papaya Salad 

green papaya, fine matchstick

garlic

red Thai chili

Chinese Long Beans

cherry tomatoes, halved

brown sugar (or palm sugar)

lime juice (or use tamarind water)

tablespoons water

Slice the green papaya in half scoop out seeds with a spoon and peel. Grate into small matchsticks. Set aside.

Mash two garlic cloves with 1-2 red Thai chilies and place in a large bowl.

Muddle the long beans for one minute. Add to the bowl

Add the tomatoes and shredded papaya to the bowl.

In a small bowl mix sugar, fish sauce, lime juice and water.

Pour dressing over the salad and muddle and stir for about one minute. You can also use your hands and massage ( use kitchen gloves).

Serve with sticky rice and cabbage leaves to make little wrap!

I just made this! So tasty. Piled it over leftover brown rice..and made a lunch bowl. Feels very light and healthy.  I used regular french green beans ( couldn't find long beans)  and subbed lime juice instead of tamarind. Thanks for the clear instructions. Delicious! Will have to attempt that sticky rice next. :)

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Vegan Papaya Salad

Salmon and Papaya Salad

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Top 3 papaya salad recipes from across the web

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Top Tags

Vegan Papaya Salad

Salmon and Papaya Salad

Bangkok-Style Green Papaya Salad

The most viewed papaya salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine