Tangy Green Papaya Salad with Roasted Peanuts

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 and crunchy Thai salad featuring shredded green papaya tossed in a tangy lime and fish sauce dressing with sweet palm sugar and crunchy roasted peanuts. This Thai recipe (vegetarian, gluten free), ready in about 15 minutes, pairs green papaya, peeled and shredded, carrot, peeled and shredded, cherry tomatoes, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 Thai cuisine 150 cal/serving

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Ingredients

3 cups green papaya, peeled and shredded
1/2 cup carrot, peeled and shredded
10 cherry tomatoes, halved
3 tbsp fresh lime juice
2 tbsp fish sauce
1 tbsp palm sugar
2 garlic cloves, minced
2 fresh Thai bird’s eye chilies, chopped
1/4 cup roasted peanuts, chopped
1/2 cup green beans, cut into 1-inch pieces

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Instructions

Step 1: In a mortar and pestle or small bowl, combine 2 minced garlic cloves, 2 chopped fresh Thai bird’s eye chilies, 1 tablespoon palm sugar, 3 tablespoons fresh lime juice, and 2 tablespoons fish sauce. Pound or whisk together until the sugar dissolves and the dressing is well blended.
Step 2: Place 3 cups shredded green papaya, 1/2 cup shredded carrot, 10 halved cherry tomatoes, and 1/2 cup 1-inch green bean pieces in a large mixing bowl. Pour the dressing over the vegetables and toss thoroughly until all ingredients are evenly coated.
Step 3: Transfer the salad to a serving plate and sprinkle 1/4 cup chopped roasted peanuts on top for crunch. Serve immediately as a refreshing appetizer or side dish.