Thai Green Papaya Salad
Prep Time
20 mins
Total Time
20 mins
Thai dishes are known for their sublime balance of all five tastes: sweet, sour, salty, bitter, and umami, usually achieved with palm sugar, lime, tamarind, and fish sauce and this salad is a perfect example.
Course: Salad
Cuisine: Thai
Servings: 4 servings
Author: Priscilla
  • 2 cloves Organic Garlic large size cloves, forced through a garlic press
  • 1/3 cup Organic Lime juice freshly squeezed
  • 3 tablespoons Fish Sauce *vegan alternatives in notes
  • 1 tablespoon + 1 teaspoon Granulated Sugar
  • 2 small thin Asian Chile 1 or 2 inches long red or green chiles or Serrano chile, seeded and finely chopped (wear rubber gloves)
  • 1-1/2 pounds Green Papaya peeled, seeded and coarsely shredded in a food processor (about 4 cups)
  • 2 Organic Carrots finely shredded
  • 2/3 cup Cilantro leaves washed well and spun dry
  • 1 tablespoon Roasted Peanuts Cacahuates Tostados crushed
  • 1 pint Organic Cherry Tomatoes cut in half
  1. In a large bowl, whisk together the pressed garlic, lime juice, fish sauce, and sugar, and blend until the sugar is dissolved.
  2. Add chile, papaya, carrot, and cilantro to the dressing, tossing well.
  3. Lightly toss in cherry tomato halves.
  4. Salad may be made 2 hours ahead and chilled, covered.
  5. Bring salad to room temperature before serving.
  6. Serve salad sprinkled with peanuts.
Recipe Notes

Recipe courtesy of Melissa's Produce.
Green papaya is a different variety of papaya, not an unripe papaya. It can be found in Asian markets and some well stocked produce markets. Daikon (Japanese white radish) or shredded carrots and/or cabbage can be substituted and will offer the same crunchiness and texture.

*Use coconut aminos, Bragg's liquid aminos, or tamarind paste diluted with filtered water instead of fish sauce for vegan diets.