Spicy Laotian Green Papaya Salad with Toasted Rice Dressing

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A refreshing shredded green papaya salad tossed with a spicy, tangy dressing made from toasted rice powder and fresh herbs. This Asian-inspired salad recipe, ready in about 30 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 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.

Ingredients

• 2 cups shredded green papaya
• 1 medium, shredded carrot
• 10 beans, cut into 1-inch pieces green beans
• 10 halved cherry tomatoes
• 2 cloves, minced garlic cloves
• 2, finely chopped bird’s eye chili
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 2 tbsp, ground into powder roasted sticky rice
• 2 tbsp chopped fresh cilantro
• 2 tbsp crushed roasted peanuts

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: To make the toasted rice powder, heat a dry skillet over medium heat and add 1/4 cup uncooked sticky rice, stirring constantly for 5-7 minutes until golden brown and fragrant. Remove from heat and grind into a coarse powder using a mortar and pestle or spice grinder.
2. Step 2: In a large mixing bowl, combine 2 cups shredded green papaya, 1 medium shredded carrot, 10 green beans cut into 1-inch pieces, and 10 halved cherry tomatoes.
3. Step 3: In a small bowl, whisk together 2 minced garlic cloves, 2 finely chopped bird’s eye chilies, 3 tbsp lime juice, 2 tbsp fish sauce, and 1 tbsp palm sugar until the sugar dissolves completely.
4. Step 4: Pour the dressing over the shredded vegetables and toss thoroughly to combine, then sprinkle 2 tbsp of the freshly ground toasted sticky rice powder over the salad and toss again for a smoky nutty flavor.
5. Step 5: Garnish the salad with 2 tbsp chopped fresh cilantro and 2 tbsp crushed roasted peanuts before serving chilled or at room temperature.