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Years ago, I took a cooking class in Chiang Mai, Thailand at the vegetarian restaurant Taste of Heaven. I learned to cook five vegan versions of traditional Thai dishes.

This is a modified version of the recipe for Vegan Thai Green Papaya Salad. Super fast, easy, and delicious.

Print Recipe

Vegan Thai Green Papaya Salad

Ingredients

4 Red Thai Chili Peppers
4 Peeled Garlic Cloves
2 Small Tomato, cut into quarters
2 Chinese Long Green Beans, cut into 1 inch pieces (or you can use 8 regular green beans)
20 grams Green Papaya, peeled and shredded or julienned
4 grams grams Carrot, peeled and shredded or julienned
2 T Roasted Peanuts
1/4 Lime
1 T Mushroom Powder or Soy Sauce
2 T Tamarind Sauce
1 T Palm Sugar

Instructions

Crush fresh chili and garlic in the mortar until well combined and in tiny pieces.
Add beans and peanuts and pound with the pestle until beans are bruised and peanuts are crushed.
Add tomato, green papaya and carrot. Lightly pound ingredients three times, mix and repeat five times.
Squeeze lime and add to the mixture, add mushroom powder or soy sauce, tamarind sauce and palm sugar and mix.
Taste for seasoning and add more if necessary.
Enjoy immediately. The salad will not keep for long.

About the Author

Randi Delano, Creator & Owner

Randi is the creator and owner of Veggie Visa, a leading vegan travel and lifestyle website. With over a decade of experience as a vegan, combined with her classical training in culinary arts from the Institute of Culinary Education and her certification as a health coach, she expert advice on the topic of veganism. A seasoned traveler who has explored more than 30 countries, Randi brings a wealth of experience and insight into vegan travel. Her work has been featured in renowned publications such as Marie Claire, A Women’s Thing, XOJane, and Happy Cow, underscoring her authority and influence.