Vegan Papaya Salad, in our opinion, sums up the taste of Thailand. It’s fresh, zesty, zingy, spicy and basically a true taste sensation. Plus, it only takes 15 minutes to make!
- 3 Thai green chillies
- 2 cloves garlic
- 1 tbsp brown or coconut sugar
- 2 large salad tomatoes
- 75g green beans
- 300g green papaya (or cabbage)
- 400g carrots
- 2 tbsp lime juice
- 2 tbsp vegan fish sauce (or soy sauce/tamari)
- First of all, prepare all the veggies. Chop the beans into 1 inch pieces, grate the carrot and papaya (or slice the cabbage if you're not using papaya). Also chop the tomatoes into eighths.
- Put the papaya (or cabbage) and carrot into a large bowl, then set aside.
- In a pestle and mortar, add the sugar, chillies and garlic. Pound until the ingredients form a rough paste.
- Add the tomatoes and green beans and continue to bash.
- Put the rough paste in with the carrot and papaya/cabbage in the big bowl.
- Squeeze the lime juice and pour vegan fish sauce (or soy/tamari) into the bowl with the carrot, cabbage and paste.
- Finally, pop the peanuts in and mix together until thoroughly combined.
- Serve with a wedge of lime, crushed peanuts and extra chilli – if you dare!
- You can use green papaya, if you can find it, or cabbage. We think white, Chinese and savoy work well.
- If you don't have vegan fish sauce, replace with soy sauce or tamari. If using tamari it will still be gluten free.
- Don't use a ripe papaya, as it is completely different in both taste and texture to unripe papaya.
- Add more chillies if you like! Green Thai chillies are very spicy, despite their size. We often use three, but be warned, they are pretty hot...
- Category: Lunch
- Method: Bowl
- Cuisine: Thai
Keywords: Vegan Papaya Salad, vegan green papaya salad, thai spicy papaya salad