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    Home » Recipes » Salads

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    Vegan Green Papaya Salad

    Plate with green papaya salad
    Hands holding plate with green papaya salad

    En Español Recipe ↆ

    Try this Green Papaya Salad where vegetables combine with salty and sweet and a hint of spiciness in a plate that can be served as a salad, or a light side dish.

    Hands holding plate with green papaya salad

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Green papaya
    3. About this recipe
    4. Recipe
    5. Reference

    Why we ❤️ it

    When life gives me delectable, ripe, and sweet papaya, I make batida de lechosa. And when I pick papaya that looks like it's just perfect but turned out not to be ready when I open it, I come up with a new and amazing summer papaya salad to serve these hot days.

    Green papaya

    Eating unripe papaya is not new to us Dominicans. We use them to make dulce en almibar (a dessert). In Asia, it's used in savory dishes, notably, the Vietnamese and Thai (som tam) green papaya salads.

    Can green papaya be eaten raw?

    Eating raw unripe papaya is not advised for some people (like pregnant women, and people with certain allergies) [1]. In any case, this recipe includes the step of cooking it, though briefly so it doesn't turn mushy. Consult your doctor if you have any doubts.

    • Hands holding unripe (green) papaya
    • Plate with green papaya salad

    About this recipe

    I am not new to putting fruits in savory dishes (like mango, pineapple, starfruit, and watermelon, these are just a few). At home, papayas get eaten practically out of the supermarket bag, but this one wasn't good for it and I wasn't going to throw it away. So I borrowed inspiration from Asian cuisine and combined it with ingredients that I already had in my fridge and pantry.

    This papaya salad is a play in contrast: crispy, cold, raw vegetables flavored with soy sauce combined with brown sugar, and the kick provided by a sprinkle of chili flakes.

    It can be served as a salad, but more often than not I serve it as a side dish in the summer, same as some of my other favorite cabbage dishes.

    Buen provecho!

    Tia Clara

    Recipe

    Plate with green papaya salad
    Keep screen on while cooking

    [Recipe + Video] Vegan Green Papaya Salad

    By: Clara Gonzalez
    Try this Green Papaya Salad where vegetables combine with salty and sweet and a hint of spiciness in a plate that can be served as a salad, or a light side dish.
    5 from 1 vote
    Save for Later Send by Email Print Recipe
    Prep Time 10 mins
    Cook Time 4 mins
    Total Time 14 mins
    Course Dinner, Lunch
    Cuisine Asian, Fusion
    Servings 6 servings
    Calories 181 kcal

    Ingredients

    Dressing

    • ¼ cup soy sauce
    • 1 tablespoon brown sugar
    • ½ teaspoon chili flakes, double if you're a fan of spicy food
    • 1 teaspoon sesame seeds, plus extra for garnishing
    • 3 tablespoons sesame oil, plus 3 extra tablespoons for serving

    Vegetables

    • 1 large carrots, cut into thin strips (see notes)
    • ½ small papaya, cut into thin strips (see notes)
    • ⅓ small cabbage, cut into thin strips (see notes)
    • 2 small cucumbers, cut into thin strips (see notes)

    Instructions
     

    • Mixing dressing
      Mix dressing: Combine soy sauce, 3 tablespoons of water, sugar, chili flakes, sesame seeds, and sesame oil. Stir until the sugar has dissolved.
    • Heating the vegetables
      Heating: Heat the dressing over medium-low heat, and simmer until it has reduced to half the liquid.
      Stir in the carrot, papaya, and cabbage, coating with the sauce, and cooking until it is heated through (2-3 mins) and reduced a bit in volume, but still has some crunchiness to it (about 2 mins).
      Remove from the heat. Move the vegetables to a bowl (discard the liquid left in the pan) and let them cool to room temperature.
    • Sprinkling sesame seeds
      Serving: Toss the cucumbers with the cooled vegetables. Sprinkle with sesame seeds, and drizzle with 3 tablespoons of sesame oil.

    Tips and Notes

    You need very firm papayas for this recipe, you definitely don't want the mushy ones for this. The one I got wasn't green in color inside, but it was very crunchy and only faintly sweet.
    The easiest way to cut into thin strips is with a mandolin, you can also slice with a potato peeler and cut the strips with a sharp knife.
    You can use the papaya to make dulce en almíbar (a dessert).

    Nutrition

    Calories: 181kcalCarbohydrates: 11gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 562mgPotassium: 328mgFiber: 3gSugar: 8gVitamin A: 2085IUVitamin C: 38mgCalcium: 53mgIron: 1mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR raw green papaya recipes, raw papaya salad vegetarian
    More recipes with: cabbage, carrot, fruits

    Reference

    1. Healthline - 8 Evidence-Based Health Benefits of Papaya
    Edited: Aug 13, 2021 | Publish: Sep 6, 2013

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
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    4 Comments
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    Betty Ann @Mango_Queen
    September 9, 2013 2:26 PM

    This is the kind of sweet-savory salad my family will enjoy. I like how you used Asian flavors in this Papaya salad. It looks and sounds really healthy and I'm sure it's delish. Thanks for sharing!

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    Nami | Just One Cookbook
    September 9, 2013 2:02 AM

    I have never tried combining these ingredients with papaya! So creative and how delicious this salad is! Like you said, I do love the contrast between two! As always I enjoy your photography very much!

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