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