Sticky Rice and Green Papaya Salad with Roasted Peanuts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing salad combining shredded green papaya with sticky rice and crunchy roasted peanuts, dressed in a tangy and spicy Lao-style dressing. This asian-inspired salads ready in about 20 minutes pairs green papaya, peeled and shredded, cooked sticky rice, cooled, roasted peanuts, roughly chopped 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: 20 min Serves 4 Asian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 3 cups shredded green papaya with 1 cup cooled cooked sticky rice and 1/3 cup roughly chopped roasted peanuts.
  2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp fish sauce, 1 tbsp palm sugar, 2 minced garlic cloves, and 2 chopped Thai bird chilies until the sugar dissolves and the dressing is well blended.
  3. Step 3: Pour the dressing over the papaya mixture and toss gently to coat everything evenly. Add 1/4 cup chopped fresh cilantro and toss once more before serving chilled or at room temperature.

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Frequently asked questions

How long does Sticky Rice and Green Papaya Salad with Roasted Peanuts take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sticky Rice and Green Papaya Salad with Roasted Peanuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked sticky rice, cooled from drying out.

Can I substitute ingredients in Sticky Rice and Green Papaya Salad with Roasted Peanuts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sticky Rice and Green Papaya Salad with Roasted Peanuts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sticky Rice and Green Papaya Salad with Roasted Peanuts?

Asian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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