Southeast Asian Green Papaya Salad from Recipe Renovator | Gluten-free, paleo, dairy-free, low-carb, vegan option

Make this fresh salad in just five minutes with pre-shredded green papaya from a pan-Asian market

The first time I remember having this green papaya salad was when I visited my friend Natalie in Chiang Mai Thailand in 1990. Natalie was living there for 9 months and working at the University. We tooled around on her motor bike, ate out a lot, and I visited temples and markets. Natalie adored this salad and ate it nearly every meal.

I welcomed my friend Drew Phan to the Recipe Renovator kitchen today for another Facebook Live video. We extended salad month just a couple of days to learn how to make shredded green papaya salad. Drew explains what to look for in a green papaya, a secret trick to making this salad if you have a pan-Asian grocery store nearby, and all the wonderful topping options. This is fast, easy, low-carb, and so incredibly fresh. Enjoy!

Suitable for:

paleo, vegan, vegetarian, gluten-free, celiac diets (use coconut aminos to make this vegan)

Not recommended for:

low-sodium, migraine diets (coconut aminos will be lower sodium than fish sauce; both are fermented so need to be tested for migraines, along with limes)
Southeast Asian Green Papaya Salad from Recipe Renovator | Gluten-free, paleo, dairy-free, low-carb, vegan option

You might also like:

Spicy green papaya salad from Cooking Light
Thai green papaya salad with or without a mortar She Simmers Thai Cooking
Thai green papaya salad (with tamarind) from Vegan Miam

Southeast Asian Green Papaya Salad from Recipe Renovator | Gluten-free, paleo, dairy-free, low-carb, vegan option

Southeast Asian green papaya salad {paleo}

Make this fresh green papaya salad in just five minutes with pre-shredded green papaya from a pan-Asian market
Prep Time 5 mins
Total Time 35 mins
Course Lunch
Cuisine Asian
Servings 8 servings

Ingredients
  

  • 1 clove garlic smashed with the flat blade of a chef's knife, peeled and finely minced
  • 2 limes juiced (1/4 cup)
  • 1 tbsp coconut aminos or fish sauce (use coconut aminos for vegan and soy-free version)
  • 1 teaspoon coconut sugar (organic) can use white sugar
  • 1 hot pepper (Thai) thinly sliced
  • 4 cups green papaya finely shredded (use mandoline, spiralizer, food processor [grating disc], or box grater
  • 1 carrots finely shredded, optional
  • 1 handful mint leaves (fresh) about 1/2 cup, chopped
  • 1 tomatoes Roma, chopped
  • 1 ounce cashews raw, chopped, toasted in a skillet until golden, or peanuts, crushed
  • 1/4 cup onions (fried) from Asian market, optional

Instructions
 

  • Whisk together the garlic, lime juice, coconut aminos or fish sauce, sugar, and hot pepper.
  • Put the papaya, carrots if using, mint, and tomatoes in a large serving bowl.
  • Pour the dressing over and use your hands or two serving spoons to toss well. Let sit for 30 minutes to marinate, tossing occasionally.
  • Serve topped with chopped nuts and fried onions if using. You can also serve this on top of spring greens, or add shredded meat or marinated tofu for a complete meal.