Green Papaya Salad

Ive always wanted to make my own papaya salad ever since i tried it in a restaurant back home Tongs Thai Cuisine.  Ive been to a couple here in LA but hand downs nothing beats Tongs. Best thing is Mr. Tong grows everything himself and you know what that means don´t ya? ORGANIC! And im a sucker for organic. Due to my thyroid condition i´ve tried not to eat anything that could have growth hormones or ionizing radiation.  So if you are ever in Honduras be sure to pay him a visit. You can thank me later.

Back to the salad.Fell in love with it in Honduras, got myself a Thai recipe book and off with the cooking. I love Thai food because everything is so fresh and healthy and this Green Papaya Salad is no exception. If you are a closet vegan and want to impress your friends and family, make this and no one will give you any sh*t for it, just say its Thai and they´ll shut up. It’s also easy to make, low-calorie, and very nutritious. So try this recipe for dinner tonight! Enjoy!


For Salad
– 1 small green papaya
– 1/2 cup roasted peanuts or cashews
– 2 cups bean sprouts
– 1 tomato, cut long strips
– 3 spring onions, cut into long matchstick-like pieces
– 1/2 cup fresh basil chopped
– handful of fresh cilantro
– 1 red chili, sliced, seeds removed (reduce or omit, to taste)
For Dressing:
– 3 tbsp soy sauce *
– 2 tbsp. grape seed oil (you can also use vegetable oil)
– 3 tbsp. lime juice
– 1 tbsp brown sugar
– 1/2  tbsp honey
– 1/4 tsp. chili flakes or cayenne pepper
* you can substitute soy sauce for fish sauce if you like


– Stir all ‘Dressing’ ingredients together in a cup. Make sure honey dissolves fully. Taste-test for sweetness and spice, adding more honey or chili to taste. Set aside.
– Use a sharp knife to peel the green papaya, then slice it in half and use a spoon to scrape out the seeds. Using the largest grater you have, grate the papaya. (If you dont have one then you can use a potato peeler to create thin, ribbon-like strips.) Place in a large bowl.
– Add sliced tomato, spring onion, chili or cayenne, bean sprouts, and most of the basil. Pour over the dressing, tossing well to combine.
– Add nuts and toss again. Taste-test the salad. If not sweet enough, add a little more honey or a sprinkling of sugar. If not flavorful enough, add a little more soy sauce. If too sweet or salty, add more lime juice. Add more chili for a spicier salad. It all depends to what you like.
– To serve, scoop into individual bowls or onto serving plates. Top with remaining basil leaves plus fresh cilantro and top with more peanuts.


3 thoughts on “Green Papaya Salad

  1. I love papaya salad so much 🙂 Try topping it with dried shrimp, which may sound weird but they’re little flavor boosters. Think of them as Southeast Asian bacon bits!

      • Most asian grocery stores sell them in the refrigerator section near the pickled vegetables and other dried fish.

        Also in hispanic or thai markets, they sell dried pounded shrimp powder near the spices. It’s not the whole baby dried shrimp, but still plenty tasty. Good luck!

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