Sautéed Thai Green Papaya Salad with Spicy Lime Dressing

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 vibrant Thai green papaya salad featuring sautéed vegetables and a tangy, spicy lime dressing that balances sweet, sour, and heat. This Thai-inspired salad recipe (vegetarian, gluten free), ready in about 23 minutes, pairs green papaya, carrot, green beans 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 Cook: 8 min Serves 4 Thai cuisine 150 cal/serving

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Ingredients

2 cups shredded green papaya
1 cup shredded carrot
1/2 cup chopped green beans
1/2 cup halved cherry tomatoes
3 minced garlic cloves
1 sliced thin fresh red chili
3 tbsp lime juice
2 tbsp fish sauce
1 tbsp grated palm sugar
2 tbsp peanut oil
1/4 cup crushed roasted peanuts
2 tbsp chopped fresh cilantro

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Instructions

Step 1: Heat 2 tbsp peanut oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 sliced fresh red chili, sauté for 30 seconds until fragrant but not browned.
Step 2: Add 2 cups shredded green papaya, 1 cup shredded carrot, and 1/2 cup chopped green beans to the skillet; sauté for 3-4 minutes until vegetables are just tender but retain crunch.
Step 3: Remove skillet from heat and stir in 1/2 cup halved cherry tomatoes.
Step 4: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp fish sauce, and 1 tbsp grated palm sugar until sugar dissolves.
Step 5: Pour dressing over the sautéed vegetables and toss well to combine. Garnish with 1/4 cup crushed roasted peanuts and 2 tbsp chopped fresh cilantro before serving.