• Paleo Green Papaya Salad

    Paleo Green Papaya Salad was inspired by the first big trip I ever took abroad.
    Green Papaya Salad | stupideasypaleo.com

    The Inspiration for this Green Papaya Salad

    I fell in love with Green Papaya Salad on my trip to Bali in 2011.

    We took a side trip to Nusa Lembongan, a tiny island off the coast of Bali and spent a couple days snorkeling and enjoying maximum relaxation time. While there, we dined outside at a Thai restaurant and I had my first taste of this dish…flavors of savory, spicy, sour and a little sweet all duked it out on my tongue.

    Ever since then, I’ve wanted to make Green Papaya Salad (or som tam as it’s called in Thai) myself and make it Paleo-friendly.

    What are the Ingredients in Green Papaya Salad?

    I’ll admit, this recipe may fit under the “special” category because you may have to do a little searching outside a conventional grocery store to find some of the ingredients, but any Asian food market should have these basic ingredients.

    Our local health food market actually has everything you’d need except the fish sauce and dried shrimp! Green papaya are usually found at Asian food markets. They are different than the typical orange or yellow sweet papayas that are more common to find.

    Most of the recipes I searched online use peanuts, bean sprouts and sugar to develop the complex flavor profile of som tam.

    With a few swaps, I figured out a couple ingredients that did the trick. I substituted cucumber for the bean sprouts (similar in color and texture) and roasted unsalted cashews for the peanuts.

    Green Papaya Salad | stupideasypaleo.com

    Green Papaya Salad

    Course: Salad
    Cuisine: Ethnic, Gluten-Free, Paleo, Veggies, Whole30
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 1
    Calories: 218 kcal
    Author: Steph Gaudreau

    Green Papaya Salad will have all the flavors of savory, spicy, sour and a little sweet combined duking it out on your tongue.

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    Ingredients

    • 1 medium green papaya about 4 cups shredded
    • 1/2 a cucumber
    • 2 handfuls cherry tomatoes
    • 3 green onions
    • 12 green beans
    • 1 or 2 Thai red chili peppers*
    • 1/2 cup Thai basil leaves washed and packed
    • 1/4 cup fresh lime juice
    • 2 tbsp fish sauce
    • 1 tbsp coconut aminos
    • 2 tbsp dried shrimp optional
    • Cashews and cilantro for garnish

    Instructions

    1. Peel the papaya with a sharp knife. Julienne the flesh using a julienne peeler (as I did) or use a box grater to achieve a similar effect.

    Prep the remaining veggies:

    1. Juice the limes and pour over the veggies. Hint: Roll your limes on the counter prior to squeezing to help release the juice.
    2. Add fish sauce, coconut aminos and (optional) a drizzle of honey.
    3. If you prefer, add the dried shrimp and then let sit for 30 min for all the flavors to meld. Garnish with chopped cashews and cilantro prior to serving. Serve straight up or as a delicious side dish to grilled chicken or fish.
    4. Enjoy the taste-circus that’s about to happen in your mouth!
    Nutrition Facts
    Green Papaya Salad
    Amount Per Serving
    Calories 218 Calories from Fat 9
    % Daily Value*
    Total Fat 1g 2%
    Cholesterol 337mg 112%
    Sodium 4237mg 177%
    Potassium 977mg 28%
    Total Carbohydrates 26g 9%
    Dietary Fiber 4g 16%
    Sugars 11g
    Protein 29g 58%
    Vitamin A 45.7%
    Vitamin C 98.4%
    Calcium 24.3%
    Iron 29.7%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Green Papaya Salad | stupideasypaleo.com

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    21 thoughts on “Paleo Green Papaya Salad

      1. Funny you should say that…I made a second batch of salad and used a box grater (scraped my knuckles). I got the peeler from Target…I actually don’t remember the brand but it came in a set of 3 with two other peelers. The julienne peeler is so worth it to me!

    1. I’m in love with this salad, although I did make changes (don’t you hate it when someone gives a review of a recipe but changed it a bunch?!?). Anyhoo, my papaya wasn’t green, but slightly ripe. I didn’t julienne it but just sliced it. I didn’t add green beans, shrimp, or cashews. I couldn’t find Thai chili peppers, so I used Serrano. I don’t think my changes adversely affected the flavors, in fact, I rather liked the ripe papaya flavor. It contrasted to the dressing tang. I will try it with adding cashews one of these days. Don’t think I’ll add the green beans (unnecessary) or dry shrimp (don’t like).

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