Green papaya salad is refreshing and loaded with flavor. It can be served as a side salad or topped with tofu for a light main course. Omit the red pepper flakes if you don’t want the heat. Vegan “fish” sauce is used in place of the native nuoc nam or nam pla.
NotesVegan “Fish” Sauce
Known as nuoc nam in Vietnam and nam pla in Thailand, this sauce is traditionally used in much the same way soy sauce or tamari is used in China or Japan. I like the extra dimension this sauce gives to a recipe, although, in a pinch, you could get by with substituting a good-quality soy sauce or tamari.
½ cup soy sauce
2 garlic cloves, minced
½ teaspoon hot red pepper flakes
1 tablespoon fresh lemon juice
1 tablespoon sugar, or a natural sweetener
¼ cup water
Combine all the ingredients in a small jar with a tight-fitting lid. Shake until well blended. Store the jar in the refrigerator.
Makes about ¾ cup
Total Timeunder 30 minutes
OccasionBuffet, Casual Dinner Party
Recipe Coursemain course, side dish
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, tree nut free, vegan, vegetarian
Type of Dishmain course salad, salad
- 1 large unripe papaya, peeled and shredded
- 1 carrot, shredded
- 2 scallions, minced
- ½ teaspoon hot red pepper flakes
- 2 tablespoons Vegan “Fish” Sauce (see Notes)
- Juice of 2 limes
- 1 teaspoon light brown sugar, or a natural sweetener
- 2 tablespoons fresh chopped cilantro
- 1 small ripe tomato, cut into wedges
Combine the papaya and carrot in a bowl. Add the scallions and hot red pepper flakes. Set aside.
In a small bowl, combine the “fish“ sauce, lime juice, sugar, and a pinch of salt. Stir to combine, then pour over the salad and toss until well mixed. Arrange on salad plates and garnish with the cilantro and tomato wedges.
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