Side
Vegan Green Papaya Salad
30 minServes 4Nutri-Score B€€
B
30 min
30 minVegan Green Papaya Salad
what you need
Ingredients
green papaya (peeled and shredded)Produce500 g
carrot (peeled and shredded)Produce1 piece- snake beans (ends trimmed, cut into short pieces)Produce150 g
- cherry tomatoes (halved)Produce250 g
- Thai basil (leaves only)Produce20 g
garlic (cloves)Produce4 pieces- birds eye chilli (or to taste)Produce3 pieces
palm sugar (grated)Pantry70 g- vegan fish saucePantry60 ml
- lime juice (freshly squeezed)Produce60 ml
roasted peanuts (crushed)Nuts & seeds40 g
per serving
Nutrition
169kcal
- Carbs
- 26 g
- Proteins
- 4 g
- Fat
- 6 g
what you’ll use
Tools
Mortar and pestle
Mixing bowl
Grater
Peeler
step by step
Method
- Step 1
Prepare the vegetables
- Peel the papaya and shred it with a julienne shredder.
- Peel and shred the carrot.
- Halve the cherry tomatoes and slice the snake beans into short pieces.
- Pick the Thai basil leaves.
- Step 2
Pound the garlic and chilli
- Pound the garlic and chilli in a mortar and pestle until a paste forms.
- Step 3
Add the palm sugar
- Add the grated palm sugar and pound it into the chilli garlic paste.
- Step 4
Finish the dressing
- Pour in the vegan fish sauce and lime juice and mix well until the sugar has dissolved.
- Transfer the dressing to a glass and set aside.
- Step 5
Bruise the snake beans
- Spoon a little dressing back into the mortar and pound the snake beans in it to bruise them slightly.
- Step 6
Assemble the salad
- Add the papaya, carrot, cherry tomatoes, snake beans and Thai basil to a large bowl.
- Pour on the dressing and toss well to coat.
- Step 7
Serve
- Plate the salad, garnish with roasted peanuts and fresh basil.
- Spoon on any remaining dressing and enjoy.