Tamarind-Chili Green Papaya Salad

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 refreshing, tangy salad featuring julienned green papaya, tamarind dressing, and fresh herbs for a bright, spicy kick. This Asian-inspired salad recipe, ready in about 20 minutes, pairs green papaya, red chili, tamarind paste 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 152 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 152 cal/serving

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Ingredients

1 large green papaya
1 red chili
2 tbsp tamarind paste
1 tbsp fish sauce
1 tbsp palm sugar
1/4 cup roasted peanuts
1/4 cup cilantro
1/4 cup mint
1/2 cup cherry tomatoes

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Instructions

Step 1: Peel and julienne 1 large green papaya (about 3 cups). Finely chop 1 red chili and halve 1/2 cup cherry tomatoes.
Step 2: In a small bowl, mix 2 tbsp tamarind paste, 1 tbsp fish sauce, 1 tbsp palm sugar, and 2 tbsp warm water until sugar dissolves. Pour over papaya, chili, and cherry tomatoes in a large bowl.
Step 3: Add 1/4 cup roasted peanuts (chopped), 1/4 cup cilantro (chopped), and 1/4 cup mint (chopped) to the bowl. Toss gently until all ingredients are evenly coated.
Step 4: Let sit 10 minutes for flavors to meld before serving to allow the tamarind and chili to infuse the salad.