Vegan Thai Papaya Salad

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One of my favorite salads ever is thai papaya salad! here is a refreshing take on a vegan version make with a homemade “fish sauce” made with dried shiitakes and soy sauce. It’s such a fun and delicious salad that can be paired with anything from other thai recipes, or just eaten as it’s own for lunch. It’s super colorful and will impress a crowd as well!

  • For The Salad
  • 1 cup chinese long beans
  • 1⁄2 cup carrots
  • 3 cups green papaya
  • 1 cup cherry tomatoes
  • 1⁄2 cup cilantro
  • 2 tablespoons peanuts
  • 2 tablespoons crispy onions (optional)
  • For the Mushroom Coconut “Fish Sauce”Dressing
  • 1/3rd cup soy sauce
  • 1⁄2 cup dried mushrooms
  • 1 tsp coconut sugar or maple syrup
  • 1 sliced thai chili
  • 2 juices of lime
  • 2 garlic cloves, sliced
  • 3 tablespoons water


  1. Prep your veggies by slicing your long beans, carrots and cilantro. Spiralize or shred your carrots so they are like a long noodle texture. Take your green papaya, peel it, cut it in half, scoop the seeds and shred it just like the carrots. Set aside.
  2. Start to make your “fish sauce” by mixing dried mushrooms and soy sauce in a pan – simmer on medium-low. Add your Go Coconuts, coconut sugar, thai chili, garlic and water. Let everything come together for 15-20 minutes. Remove the dried mushrooms and add your lime juice.
  3. In a large bowl, mix all your veggies together and top with your dressing.

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