Go Back

Green Papaya Salad

A vegetarian version of this South East Asain Green Papaya / Raw Papaya Salad - a bowlful of this for a summer lunch is just perfect! A lip-smacking dressing makes sure there are no leftovers.
Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine vietnamese
Servings 2 serving


  • 2 cups papaya shredded raw
  • 4 - 5 beans yard long (optional)
  • 6 - 8 cherry tomatoes
  • 1/4 cup peanuts roasted
  • 1/4 cup coriander
  • 6 - 8 Thai basil leaves

for dressing

  • 2 chilies Thai red
  • 1 clove garlic
  • 1 tbsp brown sugar
  • 3 tbsps soy sauce
  • 2 tbsps water
  • 2 tbsps mango lemon juice finely grated sour raw OR 2 tbsps


  • To make the Papaya salad, start by shredding a raw papaya. This is best done using a Julienne Peeler / Grater where the peeler shreds the papaya into long noodles which are perfect for this salad.
  • String the beans (if using them) and chop them into 1 cm pieces.
  • Halve the cherry tomatoes.
  • Using a mortar and pestle, muddle all the ingredients for the dressing. Taste and adjust the flavours as required. Traditionally, fish sauce is used, but here in the vegetarian version, we are using soy sauce. Grated raw mango adds the required tang, so use it when it is in season. Otherwise, lemon juice can be used.
  • Remove the dressing into a large bowl. Add the grated papaya, beans, tomatoes and toss until well coated.
  • Remove this into a serving bowl and top with roasted peanuts. Garnish with lots of fresh coriander and the raw papaya salad is ready to eat. Chill for 1-2 hours before serving, for better flavour.


Use a mix of equal quantities of raw mango and raw papaya if you like a more tart flavour to your salad.