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If you think salads are boring, think again. There’s nothing dull about a spicy Thai Green Papaya Salad. Try this recipe as a main course for lunch or a side dish with fish and chicken for dinner.
Many times, I have sat in a restaurant in Thailand, wondering why I don’t just eat Thai salad all the time! It’s low in fat and relatively low in calories, has at least four plant points a serving, and because it’s extremely spicy, it also fills you up really fast. So, I decided it was about time I had the recipe for it—and here one is.
If you can’t get green papaya, we have also made it in our house with thinly shredded white cabbage or just beansprouts. The sauce makes the difference, so you can really coat any shredded vegetables with it and get the same taste.
Officially, you should grind the sauce ingredients in a pestle and mortar. When Mr Wellness Nerd makes Thai Salad he does that – but I’m too lazy, so I just work with things chopped. If you do though remember to wash your hands well after doing the chillies!
If you want to make the dish more filling, you can add shredded rotisserie chicken or prawns to the mix.
Ingredients
- 2 cups green papaya, shredded
- 1 cup of carrot, grated or shredded
- 1 cup cherry tomatoes, halved
- 1 cup green beans, cut into 1-inch pieces
- 1/4 cup roasted peanuts, roughly chopped
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon palm sugar or brown sugar
- 1-2 Thai bird’s eye chillies, finely chopped (adjust to taste)
- Fresh cilantro and mint leaves for garnish
Instructions
- Prepare the papaya: Peel and shred the green papaya using a grater or a food processor.
- Grate the carrot. Do the same with the carrot.
- Make the dressing: In a mixing bowl, combine fish sauce, lime juice, palm sugar, and chopped chillies. Stir until the sugar dissolves.
- Mix the salad: In a large bowl, combine shredded papaya, grated carrot, cherry tomatoes, and green beans. Drizzle the dressing over the salad and toss to combine.
- Add peanuts: Sprinkle the roasted peanuts over the top and gently mix.
- Garnish: Serve the salad chilled or at room temperature, garnished with fresh cilantro and mint leaves.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
Nutrition Information
- Servings: 4
- Calories: 150kcal
- Fat: 7g
- Protein: 4g
- Carbohydrates: 18g