Green Papaya Salad is a vibrant explosion of flavors and textures that will awaken your taste buds. Crisp, shredded green papaya mingles with juicy cherry tomatoes, crunchy peanuts, and zesty lime dressing for a refreshing bite. This dish is not only a feast for the senses but also packed with nutrients, making it a guilt-free indulgence. In just 20 minutes, you can whip up this Thai-inspired classic that’s perfect for a light lunch or a side dish.
The balance of tangy, sweet, and spicy flavors creates a harmony that’s utterly addictive. Each forkful offers a satisfying crunch, while the fresh herbs add a fragrant, aromatic touch. Whether you’re a seasoned cook or a beginner, this recipe is simple yet impressive. It’s a delightful way to bring a burst of tropical sunshine to your table, any day of the week.
Fresh & Flavorful Ingredients
- For the dressing:
- 1 scallion (green and white parts, chopped)
- 1-2 teaspoons sesame oil
- A few inches of lemongrass (coarsely chopped; the food processor will handle the rest)
- ½ cup cilantro (stems and leaves)
- ¼ cup basil or mint (whichever you prefer)
- 1 garlic clove (minced)
- Splash of soy sauce
- ¼ cup coconut milk (light or full fat)
- Splash of agave syrup or a pinch of sugar
- Sriracha (to taste, for a hint of heat)
- Zest and juice of 1 lime (about 1-2 tablespoons of juice)
- For the salad:
- 1 green papaya (julienned, about 3 cups)
- 1 red bell pepper (chopped)
- 1 scallion (chopped)
- Extra herbs (leftover from the dressing, for garnish)
- Chopped, roasted peanuts (for garnish)
- Protein of your choice (optional, such as grilled chicken or tofu)
Simple Steps to a Vibrant Salad
- Make the dressing: In a food processor, pulse the scallion, sesame oil, lemongrass, cilantro, basil or mint, garlic, soy sauce, coconut milk, agave or sugar, sriracha, and lime zest and juice until combined. The mixture should have coarse flecks of herbs—avoid over-processing. Taste and adjust seasonings as needed.
- Prepare the salad: In a large bowl, combine the julienned green papaya, chopped red bell pepper, and chopped scallion.
- Toss and dress: Add the dressing to the salad, starting with a small amount and adding more to taste. Toss well to coat evenly.
- Add protein (optional): If using, top the salad with your choice of protein, such as grilled chicken or tofu.
- Garnish and serve: Scatter extra herbs and chopped roasted peanuts over the salad for added flavor and crunch. Serve immediately and enjoy!
Perfect Pairings: Serving Suggestions
Green Papaya Salad is a versatile dish that pairs beautifully with grilled proteins like shrimp, chicken, or tofu for a complete meal. For a light lunch, serve it alongside steamed jasmine rice or rice noodles. If you’re hosting, consider adding spring rolls or a bowl of coconut soup to create a refreshing Thai-inspired spread.
Customize It: Recipe Variations
Feel free to get creative with this salad! Swap green papaya for shredded carrots or cucumber for a different crunch. If you prefer a tangier dressing, add extra lime juice or a splash of rice vinegar. For a nut-free version, skip the peanuts and sprinkle toasted sesame seeds instead. You can also adjust the spice level by adding more or less sriracha.
Make It Ahead: Storage Tips
This salad is best enjoyed fresh, but you can prepare the dressing up to 2 days in advance and store it in an airtight container in the fridge. Keep the julienned papaya and chopped veggies separate until ready to serve to maintain their crispness. If you have leftovers, store them in the fridge for up to 1 day, though the texture may soften slightly.
Kitchen Hacks: Time-Saving Tips
To save time, use pre-chopped lemongrass or lemongrass paste instead of fresh stalks. If you don’t have a food processor, finely chop the herbs and garlic by hand and whisk the dressing ingredients together. For the papaya, a mandoline slicer or spiralizer can make julienning quick and effortless.
Essential Tools: Equipment Guidance
A food processor is handy for blending the dressing, but a blender or immersion blender works too. For the salad, a sharp knife or julienne peeler is key for slicing the papaya. A microplane grater is perfect for zesting the lime, and a citrus juicer ensures you get every drop of lime juice for maximum flavor.
Green Papaya Salad
Ingredients
For the dressing:
- 1 scallion, green and white parts
- 1-2 teaspoons sesame oil Splash
- A few inches lemongrass, coarsely chopped the food processor will do the rest
- ½ cup cilantro
- ¼ cup basil or mint
- 1 clove garlic, minced
- soy sauce Splash
- ¼ cup coconut milk, light or full fat
- agave syrup or a pinch of sugar Splash
- Sriracha, to taste
- 1-2 tablespoons lime juice Zest & juice of 1 lime
For the salad:
- 1 green papaya, julienned about 3 cups
- 1 red bell pepper, chopped
- 1 scallion, chopped
- Extra scattered herbs that you might have left over from the dressing
- Chopped, roasted peanuts, for garnish
- Protein of your choice optional
Instructions
- Make the dressing: Pulse the scallion, sesame oil, lemongrass, cilantro, basil, garlic, soy sauce, coconut milk, agave, sriracha, and lime juice and zest in a food processor until combined but not pureed, so you can see course flecks of herbs. Taste and adjust seasonings.
- Assemble the salad with the papaya, bell pepper, and scallion and toss with as much or as little dressing as you like. Top with a protein, if using, and garnish with the chopped herbs and peanuts.