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Vegan Thai Papaya Salad

Prep Time 30 minutes
Cook Time 0 minutes
10 minutes
Total Time 40 minutes
Servings 4
Vegan Thai Papaya Salad, or "Som Tum," is a tantalizing masterpiece of Thai cuisine. In just under 30 minutes, you can create a delightful medley of sweet, sour, and spicy flavors that dance on your palate. This no-cook recipe bursts with the goodness of green papaya, lime, chili peppers, and a savory vegan dressing, making it a refreshing, healthy, and cruelty-free dish. Serve it as a light meal for 2-4 people, and savor the exotic taste of Thailand right in your own kitchen. It's a harmonious blend of flavors, health, and sustainability, perfect for those who seek a vibrant, planet-friendly culinary experience.

Equipment

  • Knife
  • Cutting board
  • Mortar and Pestle
  • Grater or Mandoline
  • Measuring cups and spoons
  • Bowls
  • Measuring cups and spoons
  • Small saucepan
  • Tongs or Salad Servers
  • Plates or Serving Dishes
  • Fork or Whisk
  • Vegetable Peeler
  • Colander
  • Spatula
  • Plastic Wrap or Cling Film

Ingredients

1 green papaya

    2-3 Thai bird's eye chili peppers (adjust to your preferred level of spiciness)

      2 cloves of garlic

        2-3 tablespoons soy sauce or tamari (for a vegan version)

          Juice of 2 limes

            2 tablespoons palm sugar or a vegan sweetener of your choice

              1/4 cup roasted peanuts

                1 cup cherry tomatoes

                  1 cup green beans

                    Fresh cilantro leaves

                      Mung bean sprouts (optional)

                        Lettuce leaves (optional)

                          Toasted sesame seeds (optional)

                            Instructions 

                            Prepare the Dressing:

                            • In a mortar and pestle, crush the garlic and chili peppers together until they form a rough paste. You can adjust the spiciness by adding more or fewer chili peppers.In a separate bowl, combine the crushed garlic and chili pepper paste, soy sauce (or tamari), lime juice, and palm sugar. Mix well until the sugar dissolves. Taste the dressing and adjust the sweetness or spiciness as needed. Set the dressing aside.

                            Prepare the Papaya:

                            • Peel the green papaya and remove the seeds. You can use a grater or mandoline to shred it into thin strips. Place the shredded papaya in a large mixing bowl.

                            Blanch the Green Beans:

                            • Bring a pot of water to a boil. Add the green beans and cook for 2-3 minutes until they are bright green and tender-crisp. Drain and rinse them under cold water to stop the cooking process. Slice the green beans into bite-sized pieces.

                            Assemble the Salad:

                            • Add the sliced green beans, cherry tomatoes, and dressing to the shredded papaya in the mixing bowl. Toss everything together to coat the ingredients with the dressing.

                            Garnish and Serve:

                            • Add fresh cilantro leaves and mung bean sprouts (if using) to the salad. Toss gently once more. To serve, arrange lettuce leaves on a plate, and spoon the salad over the top. Sprinkle with roasted peanuts and toasted sesame seeds for an extra layer of flavor and crunch.

                            Enjoy!

                            • Serve the Vegan Thai Papaya Salad immediately, and enjoy the explosion of flavors. It's perfect as a refreshing appetizer or a light and healthy main course.