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Green Papaya Salad

This Green Papaya Salad is loaded with fresh veggies all coated in an authentic homemade Thai paste for a bright, colorful, and satisfying dish.

This is my take on the traditional Thai Green Papaya salad. It’s a true classic Thai salad that I love as it is loaded with lots of veggies and stays true to the original Thai Green Salad flavors. This recipe can be made with the traditional green papaya or with a variety of shredded veggies. It’s up to you, make it yours.

This salad makes a nice light lunch with a side of these Air Fryer Salmon Bites or this Poached Chicken.

Why You’ll Love This Green Papaya Salad

Don’t be deterred by the long list of ingredients as this salad comes together quite easily and tastes great. It is easily modifiable to your spice preference and the vegetables you have on hand.

Ingredients To Make Papaya Salad

  • Garlic -fresh, peeled.
  • Sea salt
  • Salted peanuts – For both the paste and for garnish.
  • Chili peppers – Seeded and sliced, more or less depending on your spice preference.
  • Coconut sugar
  • Dried shrimp  – optional
  • Lime juice – Freshly squeezed lime juice is best.
  • Fish sauce I like Red Boat brand as it adds an authentic Thai flavor.
  • Grape tomatoes  – Cut in quarters or cherry tomatoes will also work.
  • Red onion – One small, sliced thin.
  • Green beans – Trimmed and cut into 1“ lengths.
  • Sugar snap peas – Sliced thin
  • Medium green unripe papaya or broccoli stems, kohlrabi, daikon radish or carrots shredded (4 cups total)
  • Asparagus – Cut into 1” lengths
  • Garnish your salad with: lime wedges mint, cilantro, Thai basil – pick your favorites or use them all!

Optional mix ins:

  • Micro greens
  • Watercress

Equipment

  • Blender
  • Food processor
  • Knife
  • Large bowl
  • Juicer

How To Make Papaya Salad

  • In a blender or food processor blend garlic, salt, peanuts, chilies, coconut sugar and shrimp (if using) into a paste.
  • Transfer to a large bowl and mix in lime juice and fish sauce.
  • Add tomatoes, beans and sliced peas to the bowl and mix lightly.
  • Peel and coarsely grate or shred papaya, broccoli stems, carrots, daikon radish or kohlrabi. You will need 4 cups of shredded veggies or green papaya or a combination of any of these.
  • Add papaya and shredded veggies to a large bowl and toss together so everything is coated with your dressing.
  • Mix in micro greens, watercress and herbs.
  • Taste for seasoning.
  • Sprinkle with peanuts, garnish with lime wedges and herbs and serve.

Storage

This Green Papaya salad will keep for up to 3 days in the fridge in an airtight container. I do not recommend freezing this salad.

Pro Tips

Here are a few things you can do to make sure your green papaya salad turns out every time.

  • Use a food processor to grate the vegetables. It is a huge time saver.
  • You can make the paste a few days in advance to get a head start on preparing this salad.

FAQS

Is green papaya salad healthy?

Yes, this salad is healthy, it is loaded with fresh vegetables so it is a good source of fiber and antioxidants. Papaya has also been know to help with digestion so go ahead and enjoy the salad without any worries.

What can I substitute for fish sauce?

You can use soy sauce, tamari or coconut aminos if you don’t have any fish sauce in your pantry. Note the flavor will not be as pungent.

Is it safe to eat unripe papaya?

Yes, it is okay to eat the unripe papaya in this salad.

Did you make this recipe? If you did, please tag me and share on Instagram!

 

Green Papaya Salad

Green Papaya Salad

Beth Bollinger of Nest Wellness
SERVES: 6
Green Papaya salad is a classic Thai salad that I love. This is my take on this traditional salad, loaded with lots of veggies and with all the flavor of the original. This salad can be made with the traditional green papaya or with a variety of shredded veggies. 
No ratings yet
Servings 6 people

Ingredients
 

  • 2 cloves garlic peeled
  • 1/2 tsp sea salt
  • 2 TBS salted peanuts plus more for garnish
  • 1-2 red chili peppers seeded and sliced
  • 1 tsp coconut sugar
  • 2 TBS dried shrimp optional
  • 4 TBS fresh lime juice
  • 3-4 TBS fish sauce I like Red Boat brand
  • 12 grape tomatoes cut in quarters
  • 1 small red onion sliced thin
  • 1/2 pound green beans trimmed and cut into 1“ lengths
  • 1/2 lb sugar snap peas sliced thin
  • 2 small to medium green unripe papaya or broccoli stems, kohlrabi, daikon radish or carrots shredded (4 cups total)
  • 1 bunch asparagus cut into 1” lengths
  • Garnish your salad with: lime wedges mint, cilantro, Thai basil - pick your favorites or use them all!

Optional mix ins:

  • Micro greens
  • Watercress

Instructions
 

  • In a blender or food processor blend garlic, salt, peanuts, chilies, coconut sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Add tomatoes, beans and sliced peas to the bowl and mix lightly.
  • Peel and coarsely grate or shred papaya, broccoli stems, carrots, daikon radish or kohlrabi. You will need 4 cups of shredded veggies or green papaya or a combination of any of these.
  • Add papaya and shredded veggies to a large bowl and toss together so everything is coated with your dressing. Mix in micro greens, watercress and herbs. Taste for seasoning. Sprinkle with peanuts, garnish with lime wedges and herbs and serve.
Keyword DF, GF, paleo, VEGAN
Tried this recipe?Let us know how it was!
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