recipes straight to your inbox. Vegan Thai Papaya Salad
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
Instructions
- 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.
- 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.
- In a large bowl, mix all your veggies together and top with your dressing.
