Green Papaya and Carrot Salad with Roasted Peanuts and Lime Dressing

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing Vietnamese green papaya salad tossed with shredded carrot, crunchy roasted peanuts, and a tangy lime and fish sauce dressing. This Vietnamese-inspired salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs green papaya, carrot, roasted peanuts into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Vietnamese cuisine 150 cal/serving

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Ingredients

2 cups, peeled and shredded green papaya
1 cup, peeled and shredded carrot
1/3 cup, roughly chopped roasted peanuts
1/4 cup, chopped fresh cilantro
1/4 cup, chopped fresh mint leaves
3 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons water
1 clove, minced garlic clove
1 small, thinly sliced (optional) red chili

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Instructions

Step 1: In a large mixing bowl, combine 2 cups shredded green papaya and 1 cup shredded carrot.
Step 2: In a small bowl, whisk together 3 tablespoons lime juice, 2 tablespoons fish sauce, 1 tablespoon sugar, 2 tablespoons water, and 1 minced garlic clove until the sugar dissolves and the dressing is well blended.
Step 3: Pour the dressing over the shredded papaya and carrot, tossing well to coat evenly.
Step 4: Add 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh mint leaves, and gently toss again.
Step 5: Transfer the salad to a serving bowl and sprinkle 1/3 cup roughly chopped roasted peanuts and 1 thinly sliced small red chili on top for garnish and a spicy kick if desired.
Step 6: Serve immediately as a refreshing side or light appetizer.