If you love fresh, vibrant flavors with a satisfying crunch, you will love this vegan Vietnamese papaya salad! This refreshing dish is a plant-based twist on the classic Vietnamese papaya salad, made with crisp green papaya, crunchy peanuts, fragrant herbs, and a zesty, tangy dressing. It’s light yet packed with bold flavors.
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It is perfect as a side dish or a refreshing main on warm days. Plus, it’s easy to make and full of nutritious ingredients! Let’s dive into this delicious recipe and learn everything about it!
What is papaya salad?
Papaya salad is a fresh, crunchy, flavor-packed dish made with shredded unripe papaya. It’s tossed in a bold dressing of lime juice, fish sauce, garlic, red pepper chili, and a touch of sugar, creating the perfect mix of sweet, sour, salty, and spicy.
It's a light yet incredibly satisfying salad with a zesty kick topped with crushed peanuts, herbs, and sometimes shrimp or beef jerky. Popular in Southeast Asian cuisine, especially in Thai and Vietnamese food, it’s the kind of dish that wakes up your taste buds in the best way!
What does Vietnamese papaya salad taste like
Vietnamese green papaya salad is light, refreshing, and packed with flavor. The crisp green papaya soaks up the tangy lime juice, savory fish sauce, and a touch of sweetness, creating the perfect balance of sweet, sour, salty, and spicy.
Fresh herbs like Thai basil and mint add aroma, while red pepper chili gives it a nice kick. Crunchy peanuts and crispy shallots bring texture, and shrimp or beef jerky adds an extra layer of umami. It’s a bright, zesty dish that’s both fresh and satisfying!
Main ingredients
Here are all the ingredients you need to make your delicious Vietnamese papaya salad.
- Green papaya: This star ingredient provides a crisp and refreshing texture. You can find them easily in any Asian grocery.
- Garlic: Garlic adds a pungent, aromatic depth to this papaya salad dressing.
- Red pepper: Gives the dish its signature spicy kick; feel free to adjust it to your heat preference.
- Lime: freshly squeezed lime juice brings that bright acidity and freshness.
- Vegan fish sauce: This plant-based version has the same rich umami flavor as traditional fish sauce without the seafood.
- Lemon – Adds a bright, tangy kick that enhances the citrusy notes in the dressing.
- Cherry tomato – Juicy and slightly sweet, it adds fresh flavor to the salad.
- Cucumber and carrot – Cool and crisp, it adds a refreshing crunch.
- Peanuts – Roasted peanuts give the veggies a delicious crunch and a nutty contrast.
- Coconut sugar – A little sweetness helps balance the tangy dressing perfectly.
- Basil—Feel free to use Thai basil or Vietnamese coriander; either herb brings a fragrant touch to the salad.
Step-by-step cooking directions
Prepare the papaya: Peel the green papaya and cut it in half. Scoop out the seeds. Use a julienne peeler or a sharp knife to shred the papaya into thin strips. Place the shredded papaya in a bowl of ice water for about 10 minutes to keep it crisp, then drain well. Shred the carrot and cucumber and chop the rest of the vegetables.
Make the dressing: In a small bowl, whisk together the vegan fish sauce, lime/lemon juice, rice vinegar, coconut sugar, minced garlic, and chopped red pepper chilli. Stir until the sugar dissolves.
Assemble the salad: In a large bowl, combine the shredded green papaya, julienned carrot, sliced cucumber, and cherry tomatoes. Pour the dressing over the salad and toss everything together until well-coated.
Add final touches: Sprinkle the roasted peanuts and fresh herbs on top, then give it a final toss. Taste and adjust seasoning if needed—add more lime for tartness or a little extra vegan fish sauce for depth.
Serve and enjoy: Transfer the salad to a serving plate and serve. Enjoy!
Pro Tips for a perfect papaya salad
Here are some pro tips to make your Vegan Vietnamese Papaya Salad even better:
Choose the right papaya: Look for a firm, unripe green papaya. It should feel solid with no soft spots—this gives the best crisp texture.
Soak for extra crunch: Soak the papaya in ice water for 10 minutes after shredding. This keeps it super fresh and crispy.
Balance the flavors: Adjust the dressing to your taste. If it's too tangy, add more sugar; if it's too sweet, a splash of more lime does the trick.
Use fresh herbs generously: Thai basil, mint, and Vietnamese coriander add a fragrant boost—use whatever herb you have in hand; don’t be shy with them!
Spice it up (or down): Love heat? Add extra chilli. Prefer mild? Use just a touch, or leave it out entirely.
Make it ahead: The flavors develop beautifully if the salad sits 10–15 minutes before serving. Just don’t wait too long, or the papaya might soften.
Want even more variations? Try adding fried tofu or crispy fried shallots for extra texture!
Storage
Vegan Vietnamese Papaya Salad is best enjoyed fresh, but if you need to store leftovers, keep the salad in an airtight container in the fridge. Store the dressing separately to prevent the papaya from becoming soggy.
If you’ve already mixed the dressing in, drain any excess liquid before refrigerating. The flavors will still be good, but the papaya may lose some crunch.
If the salad softens, toss a handful of fresh shredded papaya or carrots for extra crunch. Adding a splash of fresh lime juice also helps brighten the flavors. For the best taste and texture, try to eat it the same day you make it!
Variations for Vietnamese papaya salad
A traditional Vietnamese papaya salad is incredibly versatile. There are so many ways to put your own spin on Vegan Vietnamese Papaya Salad!
For a protein boost, crispy or marinated tofu works beautifully. Add shredded green mango if you love a little sweetness—it brings a perfect sweet-tangy balance.
Want to switch up the crunch? Swap peanuts for cashews and almonds. If you’re a heat fan, extra chilli or a drizzle of sriracha will do the trick. Don’t have vegan fish sauce? A splash of soy sauce or tamari adds that umami depth.
And if you want to make it even more refreshing, toss some shredded cabbage or lettuce for extra crunch. There are so many options to make it your own!
Final thoughts
Vegan Vietnamese Papaya Salad is one of those dishes that proves simple ingredients can create something truly special. It’s crisp, refreshing, and packed with bold flavors that excite every bite.
Whether you enjoy it as a light meal, a side dish, or part of a bigger feast, it’s a great way to bring fresh, vibrant flavors to your table.
Plus, it’s so easy to customize—make it spicier, add some tofu, or toss in extra herbs to suit your taste. However you enjoy it, this salad is about balance, freshness, and a little fun. Give it a try, and you might find a new favorite!
FAQ
Thai papaya salad (Som Tam) is typically spicier, with bold flavors from chili, lime, fish sauce, and palm sugar. It often includes dried shrimp or salted crab. Vietnamese papaya salad (Gỏi Đu Đủ) is milder, slightly sweeter, and usually features a savory dressing with soy sauce or vegan fish sauce. It’s also commonly topped with crushed peanuts and fresh herbs.
Absolutely! It’s packed with fresh vegetables, healthy peanut fats, and a light, nutrient-rich dressing. It’s low in calories but high in fiber and vitamins.
Not really. Green papaya contains natural carbohydrates, so while it’s lower in sugar than ripe papaya, it’s not ideal for a strict keto diet.
Yes, as long as the dressing is made with gluten-free soy sauce or fish sauce. Traditional versions are naturally gluten-free.
It can be! Thai versions are quite spicy, while Vietnamese versions are usually milder. You can adjust the chili to your preference.
It originated in Laos and is a staple in Laotian, Thai, and Vietnamese cuisine.
Vegan Vietnamese Papaya Salad Recipe: Crisp & Tangy
Ingredients
- 4 cups green papaya about half of a medium-sized green papaya
- 2 minced garlic
- 6 red peppers
- ½ cup lime juice
- ½ cup vegan fish sauce
- 1 lemon
- 2 cups cherry tomatoes
- 1 small cucumber
- 1 cup julienned carrots
- 1 cup roasted peanuts
- 1 cup coconut sugar
- ½ cup fresh basil
Instructions
- Prepare the papaya: Peel the green papaya and cut it in half. Scoop out the seeds. Use a julienne peeler or a sharp knife to shred the papaya into thin strips. Place the shredded papaya in a bowl of ice water for about 10 minutes to keep it crisp, then drain well. Shred the carrot and cucumber and chop the rest of the vegetables.
- Make the dressing: In a small bowl, whisk together the vegan fish sauce, lime/lemon juice, rice vinegar, coconut sugar, minced garlic, and chopped red pepper chili. Stir until the sugar dissolves.
- Assemble the salad: In a large bowl, combine the shredded green papaya, julienned carrot, sliced cucumber, and cherry tomatoes. Pour the dressing over the salad and toss everything together until well-coated.
- Add final touches: Sprinkle the roasted peanuts and fresh herbs on top, then give it a final toss. Taste and adjust seasoning if needed—add more lime for tartness or a little extra vegan fish sauce for depth.
- Serve and enjoy: Transfer the salad to a serving plate and serve. Enjoy!
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