Recipes

Papaya, Carrot & Green Bean Peanut Salad

12 September 2020

If you have ever eaten som tum at a Thai street food stall, you will know the magic of green papaya salad. This version takes that same spirit — the crunch, the tang, the heat — and adds roasted peanuts and green beans for a heartier, more substantial dish. It is bright, refreshing, and bursting with flavour. Perfect as a light lunch on its own or as a side dish alongside rice and a curry.

A Note on Green Papaya

Green papaya is simply unripe papaya. It has a firm, crunchy texture and a very mild, slightly bitter flavour — nothing like the sweet, orange ripe papaya you might be thinking of. You can find green papaya in most Asian supermarkets. If you cannot source it, you can substitute it with shredded white cabbage or kohlrabi — the texture will be different, but the salad will still be delicious.

Traditionally, green papaya is shredded using a sharp knife or a specialised Thai shredder, but a regular julienne peeler or even a box grater on the large holes works perfectly well.

Ingredients

For the salad:

  • 300g green papaya, peeled and shredded
  • 2 medium carrots, julienned or shredded
  • 150g green beans, trimmed and cut into 3cm pieces
  • 10 cherry tomatoes, halved
  • 3 tablespoons roasted peanuts, roughly crushed
  • A handful of fresh coriander leaves
  • 1 red chilli, thinly sliced (optional)

For the dressing:

  • 2 tablespoons lime juice (about 2 limes)
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon smooth peanut butter
  • 1 tablespoon rice vinegar
  • 1 teaspoon maple syrup or agave
  • 1 small clove garlic, finely minced
  • ½ teaspoon sesame oil
  • A pinch of chilli flakes (adjust to taste)

Method

Step 1: Blanch the green beans. Bring a small pot of water to the boil, add the green beans, and cook for 2 to 3 minutes until just tender but still crisp. Drain and rinse under cold water to stop the cooking. Set aside.

Step 2: Make the dressing. In a small bowl or jar, combine the lime juice, soy sauce, peanut butter, rice vinegar, maple syrup, garlic, sesame oil, and chilli flakes. Whisk or shake until smooth and well combined. Taste and adjust — add more lime for tang, more soy for salt, or more chilli for heat.

Step 3: In a large bowl, combine the shredded papaya, carrots, blanched green beans, and cherry tomatoes. Pour the dressing over the top and toss everything together thoroughly.

Step 4: Transfer to a serving plate or bowl. Scatter the crushed peanuts, fresh coriander, and sliced red chilli over the top.

Step 5: Serve immediately. This salad is at its best when freshly dressed — the papaya and carrots lose their crunch if left sitting in the dressing for too long.

Tips and Variations

  • Make it spicier: Add a bird’s eye chilli to the dressing and pound it slightly to release the heat, as they do in traditional som tum.
  • Add protein: Toss in some crispy fried tofu cubes or edamame beans to make it more filling.
  • No green papaya? Shredded white cabbage, kohlrabi, or even raw courgette make decent substitutes.
  • Fish sauce swap: Traditional Thai papaya salad uses fish sauce. For the vegan version, soy sauce does the job, but if you can find vegan fish sauce (made from fermented soy or mushrooms), it adds an extra layer of authenticity.

Serving Suggestions

This salad works beautifully as part of a Thai-inspired spread. Serve it alongside sticky rice, a green or red curry, and some crispy tofu. It also makes an excellent packed lunch — just keep the dressing separate until you are ready to eat. For more Thai flavours, check out our guide to top vegan street food.

Back to Blog