Green Papaya Salad (With Shortcuts)

Thai papaya salad is typically made with a combination of green papaya, long beans, tomatoes, dried shrimp, and a tangy peanut-lime sauce. This less traditional version offers plenty of shortcuts for both the ingredients and the preparation method (no mortar and pestle needed) to make this dish even more accessible.

How To MakeDiet Type: Classic

Freeze For Not recommended

Best by 2-4 days

Shopping List

Salad

3 cups green papaya, julienned (Note 1)
1 ounce(s) green beans (Note 2)
3/4 cup cherry tomatoes, halved
1/4 cup shredded carrots
roasted peanuts, for topping Sauce
2 tablespoons roasted peanuts
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 tablespoon coconut sugar
1 tablespoon dried shrimp (optional, but recommended)
1/2 small red chili pepper (add more if you like it very spicy)
1 garlic clove

Instructions

Step 1: In a food processor (or mortar and pestle), pulse the garlic and chili pepper until it is well broken down. Add in the sugar, peanuts, and dried shrimp. Pulse until it forms a chunky paste, with small peanut fragments remaining. Transfer the mixture to a small bowl and stir in the lime juice and fish sauce. Refrigerate until ready to use. Note: You can also do this entirely by hand by finely chopping all of the ingredients and mashing it into a chunky paste with a fork.
Step 2: Peel and julienne or grate the papaya (or substitute of choice) into thin strips. Set aside.
Step 3: Lightly steam the green beans for 1 to 2 minutes in a steamer or microwave. The green beans should remain bright green and crisp, not at all soft. Once they are lightly steamed, place the green beans in an ice bath to cool. Dry the cooled green beans and slice them in half vertically so that they are in fine strips. Set aside.
Step 4: Add the tomatoes and green beans to a large bowl. Use the bottom of a glass to very lightly crush the tomatoes and green beans (or use a mortar and pestle if available). Pour in a few tablespoons of the sauce, the papaya, and the carrots. Toss to combine. Taste for seasoning and add more sauce as desired.
Serve: Sprinkle extra peanuts on top and enjoy.

Recipe Notes

Note 1: Green papaya may be substituted with an equal amount of unripe mango, unripe cantaloupe, kohlrabi, and/or raw zucchini. Even shredded cabbage will work, though it will have more of a coleslaw texture.

Note 2: The green beans are a substitute for traditional long beans. If you can find long beans in your local market, try substituting with 2 long beans. There is no need to blanch them.

Nutrition

Serves 3
Calories Per Serving: 143			DAILY VALUE %
Total Carbohydrate 17g	6%	Net Carbohydrate 14g
Protein 7g	13%	Total Fat 6g	10%
Fiber 3g	14%	Potassium 222mg	6%
Vitamin A	105%	Vitamin C	85%
Calcium	11%	Iron	3%

Nutritional information suggested is for 1 serving, with all sauce included and topped with 1 tablespoon of peanuts.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

Thai papaya salad is typically made with a combination of green papaya, long beans, tomatoes, dried shrimp, and a tangy peanut-lime sauce. This less traditional version offers plenty of shortcuts for both the ingredients and the preparation method (no mortar and pestle needed) to make this dish even more accessible and vegan.

How To MakeDiet Type: Plant-based

Freeze For Not recommended

Best by 2-4 days

Shopping List

Salad

3 cups green papaya, julienned (Note 1)
1 ounce(s) green beans (Note 2)
3/4 cup cherry tomatoes, halved
1/4 cup shredded carrots
roasted peanuts, for topping Sauce
2 tablespoons roasted peanuts
2 tablespoons fresh lime juice
1 1/2 tablespoons low-sodium tamari
1 tablespoon coconut sugar
1/2 tablespoon red miso (optional, but recommended)
1/2 small red chili pepper (add more if you like it very spicy)
1 garlic clove

Instructions

Step 1: In a food processor (or mortar and pestle), pulse the garlic and chili pepper until it is well broken down. Add in the sugar, peanuts, and miso. Pulse until it forms a chunky paste, with small peanut fragments remaining. Transfer the mixture to a small bowl and stir in the lime juice and tamari. Refrigerate until ready to use. Note: You can also do this entirely by hand by finely chopping all of the ingredients and mashing it into a chunky paste with a fork.
Step 2: Peel and julienne or grate the papaya (or substitute of choice) into thin strips. Set aside.
Step 3: Lightly steam the green beans for 1 to 2 minutes in a steamer or microwave. The green beans should remain bright green and crisp, not at all soft. Once they are lightly steamed, place the green beans in an ice bath to cool. Dry the cooled green beans and slice them in half vertically so that they are in fine strips. Set aside.
Step 4: Add the tomatoes and green beans to a large bowl. Use the bottom of a glass to very lightly crush the tomatoes and green beans (or use a mortar and pestle if available). Pour in a few tablespoons of the sauce, the papaya, and the carrots. Toss to combine. Taste for seasoning and add more sauce as desired.
Serve: Sprinkle extra peanuts on top and enjoy.

Recipe Notes

Note 1: Green papaya may be substituted with an equal amount of unripe mango, unripe cantaloupe, kohlrabi, and/or raw zucchini. Even shredded cabbage will work, though it will have more of a coleslaw texture.

Note 2: The green beans are a substitute for traditional long beans. If you can find long beans in your local market, try substituting with 2 long beans. There is no need to blanch them.

Nutrition

Serves 3
Calories Per Serving: 140			DAILY VALUE %
Total Carbohydrate 18g	6%	Net Carbohydrate 15g
Protein 5g	9%	Total Fat 6g	10%
Fiber 3g	14%	Potassium 222mg	6%
Vitamin A	104%	Vitamin C	85%
Calcium	10%	Iron	6%

Nutritional information suggested is for 1 serving, with all sauce included and topped with 1 tablespoon of peanuts.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

Thai papaya salad is typically made with a combination of green papaya, long beans, tomatoes, dried shrimp, and a tangy peanut-lime sauce. This less traditional version offers plenty of shortcuts for both the ingredients and the preparation method (no mortar and pestle needed) to make this dish even more accessible.

How To MakeDiet Type: Low-carb

Freeze For Not recommended

Best by 2-4 days

Shopping List

Salad

3 cups green papaya, julienned (Note 1)
1 ounce(s) green beans (Note 2)
3/4 cup cherry tomatoes, halved
roasted peanuts, for topping Sauce
2 tablespoons roasted peanuts
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 tablespoon low-carb granulated sweetener (1:1 sugar substitute)
1 tablespoon dried shrimp (optional, but recommended)
1/2 small red chili pepper (add more if you like it very spicy)
1 garlic clove

Instructions

Step 1: In a food processor (or mortar and pestle), pulse the garlic and chili pepper until it is well broken down. Add in the sweetener, peanuts, and dried shrimp. Pulse until it forms a chunky paste, with small peanut fragments remaining. Transfer the mixture to a small bowl and stir in the lime juice and fish sauce. Refrigerate until ready to use. Note: You can also do this entirely by hand by finely chopping all of the ingredients and mashing it into a chunky paste with a fork.
Step 2: Peel and julienne or grate the papaya (or substitute of choice) into thin strips. Set aside.
Step 3: Lightly steam the green beans for 1 to 2 minutes in a steamer or microwave. The green beans should remain bright green and crisp, not at all soft. Once they are lightly steamed, place the green beans in an ice bath to cool. Dry the cooled green beans and slice them in half vertically so that they are in fine strips. Set aside.
Step 4: Add the tomatoes and green beans to a large bowl. Use the bottom of a glass to very lightly crush the tomatoes and green beans (or use a mortar and pestle if available). Pour in a few tablespoons of the sauce and the papaya. Toss to combine. Taste for seasoning and add more sauce as desired.
Serve: Sprinkle extra peanuts on top and enjoy.

Recipe Notes

Note 1: Green papaya may be substituted with an equal amount of unripe mango, unripe cantaloupe, kohlrabi, and/or raw zucchini. Even shredded cabbage will work, though it will have more of a coleslaw texture.

Note 2: The green beans are a substitute for traditional long beans. If you can find long beans in your local market, try substituting with 2 long beans. There is no need to blanch them.

Nutrition

Serves 3
Calories Per Serving: 125			DAILY VALUE %
Total Carbohydrate 12g	4%	Net Carbohydrate 9g
Protein 7g	13%	Total Fat 6g	10%
Fiber 3g	13%	Potassium 193mg	6%
Vitamin A	29%	Vitamin C	85%
Calcium	8%	Iron	3%

Nutritional information suggested is for 1 serving, with all sauce included and topped with 1 tablespoon of peanuts.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

Thai papaya salad is typically made with a combination of green papaya, long beans, tomatoes, dried shrimp, and a tangy peanut-lime sauce. This less traditional version offers plenty of shortcuts for both the ingredients and the preparation method (no mortar and pestle needed) to make this dish even more accessible and Paleo.

How To MakeDiet Type: Paleo

Freeze For Not recommended

Best by 2-4 days

Shopping List

Salad

3 cups green papaya, julienned (Note 1)
3/4 cup cherry tomatoes, halved
1/2 cup shredded carrots
roasted cashews, for topping Sauce
2 tablespoons roasted cashews
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 tablespoon coconut sugar
1 tablespoon dried shrimp (optional, but recommended)
1/2 small red chili pepper (add more if you like it very spicy)
1 garlic clove

Instructions

Step 1: In a food processor (or mortar and pestle), pulse the garlic and chili pepper until it is well broken down. Add in the sugar, cashews, and dried shrimp. Pulse until it forms a chunky paste, with small peanut fragments remaining. Transfer the mixture to a small bowl and stir in the lime juice and fish sauce. Refrigerate until ready to use. Note: You can also do this entirely by hand by finely chopping all of the ingredients and mashing it into a chunky paste with a fork.
Step 2: Peel and julienne or grate the papaya (or substitute of choice) into thin strips. Set aside.
Step 4: Add the tomatoes to a large bowl. Use the bottom of a glass to very lightly crush the tomatoes (or use a mortar and pestle if available). Pour in a few tablespoons of the sauce, the papaya, and the carrots. Toss to combine. Taste for seasoning and add more sauce as desired.
Serve: Sprinkle extra cashews on top and enjoy.

Recipe Notes

Note 1: Green papaya may be substituted with an equal amount of unripe mango, unripe cantaloupe, kohlrabi, and/or raw zucchini. Even shredded cabbage will work, though it will have more of a coleslaw texture.

Nutrition

Serves 3
Calories Per Serving: 157			DAILY VALUE %
Total Carbohydrate 18g	6%	Net Carbohydrate 15g
Protein 6g	11%	Total Fat 7g	11%
Fiber 3g	14%	Potassium 148mg	4%
Vitamin A	179%	Vitamin C	84%
Calcium	10%	Iron	7%

Nutritional information suggested is for 1 serving, with all sauce included and topped with 1 tablespoon of cashews.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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