Laotian-Style Papaya Salad with Roasted Peanuts

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

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 developed and reviewed.

A vibrant salad featuring shredded green papaya tossed in a zesty lime-fish sauce dressing with crunchy roasted peanuts and fresh herbs. This Asian-inspired salad recipe, ready in about 15 minutes, pairs green papaya, carrot, garlic cloves 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 180 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 Asian cuisine 180 cal/serving

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Ingredients

2 cups, shredded green papaya
1 medium, shredded carrot
3, minced garlic cloves
2, finely chopped bird’s eye chilies
3 tbsp fresh lime juice
2 tbsp fish sauce
1 tbsp, grated palm sugar
1/4 cup, crushed roasted peanuts
6, halved cherry tomatoes
1/2 cup, cut into 1-inch pieces green beans
2 tbsp, chopped fresh cilantro leaves

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Instructions

Step 1: In a large mixing bowl, combine 2 cups shredded green papaya and 1 medium shredded carrot.
Step 2: In a small mortar and pestle or bowl, crush 3 minced garlic cloves with 2 finely chopped bird’s eye chilies until fragrant, about 30 seconds.
Step 3: Add 3 tbsp fresh lime juice, 2 tbsp fish sauce, and 1 tbsp grated palm sugar to the garlic-chili mixture. Stir until the sugar dissolves completely.
Step 4: Pour the dressing over the shredded papaya and carrot, then add 6 halved cherry tomatoes and 1/2 cup chopped green beans. Toss everything gently but thoroughly to combine and soften the vegetables slightly.
Step 5: Transfer the salad to a serving plate, sprinkle 1/4 cup crushed roasted peanuts and 2 tbsp chopped fresh cilantro leaves on top for garnish, and serve immediately.