Saladsminimalistbaker5.0
Vegan Papaya Salad
A 30-minute INSANELY flavorful Thai Papaya Salad with fresh vegetables and a zingy garlic-peanut sauce! Just as good as takeout and entirely plant-based.
👥 3 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Minimalist Baker📖 minimalistbaker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●peeler
- ●food processor
- ●whisk
📝 Preparation Steps
1
If you haven't already, prepare vegan fish sauce and set aside (find link above).
2
See notes for tips on finding a green papaya (mine wasn't quite green, but it still worked!). Then move onto prepping the vegetables.
3
Once you've peeled your carrots, cut in half crosswise, and then cut those pieces in half lengthwise. Then use a mandolin* with a fine-tooth blade (or julienne peeler) to carefully shred the carrots into small strips (see photo). Continue until all carrots are shredded. Add to a mixing bowl.
4
To prepare papaya, peel off the skin using a vegetable peeler, then halve lengthwise and scoop out seeds.
5
Cut into small segments and shred into small strips using your mandoline or julienne peeler. Add to mixing bowl.
6
Chop cabbage and tomatoes and add to mixing bowl as well. Set aside.
7
To prepare sauce, add garlic, peanuts, chilies, coconut sugar, and salt to a mortar or small food processor and mash or pulse until it's a fine paste.
garlic (peeled and chopped)2 cloves
8
Transfer to a small mixing bowl and add lime juice and vegan fish sauce. Whisk to combine, then sample and adjust seasonings as needed.
9
Add sauce to vegetables and toss to combine. To serve, lay down romaine lettuce on serving dish(es) (optional), and top with papaya salad. Garnish with additional crushed peanuts and lime wedges.
10
Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Papaya salad would make an excellent side dish to spring rolls and Pad Thai!
Nutrition Facts
calories
152 kcal
fat Content
3.5 g
serving Size
1 side salads
fiber Content
5.1 g
sugar Content
19.6 g
sodium Content
618 mg
protein Content
4 g
carbohydrate Content
29.6 g
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