Green Papaya Salad (Vietnamese-Inspired!)
Fresh Vietnamese-style salad packed with vegetables, roasted peanuts, and served with a lime dressing. Delicious, healthy, and light!
Equipment
Ingredients
- 1 medium green unripe papaya
- 1 medium carrot julienned
- 1 small Persian cucumber thinly sliced
- 1/2 cup Thai basil or Vietnamese coriander
- 1/4 cup fresh mint
- 1/3 cup roasted peanuts slightly crushed
- 1/4 cup fried shallots
Dressing
- 1/4 cup sugar
- 3 tbsp lime juice
- 3 tbsp vegan fish sauce
- 4 cloves of garlic minced
- 1/4 Thai chili finely minced
Instructions
- Prepare the papaya: Peel the papaya and slice it in half lengthwise. Scoop out the seeds and discard them. Soak the papaya in cold water for about 15 minutes to remove the latex.
- Using a vegetable grater or food processor fitted with the grating disk, grate the papaya into thin and long strips. Transfer to a bowl of ice-cold water and let it sit for 10 minutes. Drain and squeeze with your hands to remove excess moisture. Transfer to a large mixing bowl.
- Prepare the other vegetables: Julienne the carrot (grate it into long strips) and thinly slice the cucumber. Transfer to the mixing bowl.
- Prepare the dressing: in a small bowl, stir together the sugar, lime juice, vegan fish sauce, garlic, and chili.
- Assemble: Add the fresh herbs, roasted peanuts, fried shallots, and dressing to the bowl and toss to coat. Serve immediately!
Notes
- Tweak it to your liking: Feel free to add extra veggies, fried tofu, bell pepper strips, or even sautéed oyster mushrooms for a more colorful and filling salad!
- If using frozen green papaya: thaw on the counter for about 1 hour before rinsing it and squeezing with your hands to remove as much water as possible.
Nutrition
Serving: 1 serving (with dressing and toppings) | Calories: 247 kcal | Carbohydrates: 25.2 g | Protein: 4.5 g | Fat: 14.9 g | Fiber: 3.5 g | Sugar: 13.4 g
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