Green Papaya Salad (Vegan)

Green Papaya Salad - this healthy vegan salad is great for appetizers!

4.5 from 2 reviews

This salad is great for making ahead. It will keep for 1 to 2 days in the fridge. Wait until you are ready to serve the salad to mix in the chopped mint and toasted sunflower seeds. 

Recipe adapted from the Green Papaya Salad in Cameron Stauch’s Vegetarian Viet Nam.






  1. Prepare the dressing: Mix all the ingredients for the dressing in a small bowl and set aside.
  2. Prepare the papaya: Slice off the ends of the green papaya. Using a vegetable peeler, peel the outer skin. Hold the peeled papaya with one hand and tap the papaya with a sharp knife with the other other. You should see shallow knife marks on the papaya. Carefully slice off a layer of the papaya (where you have been tapping), creating green papaya shreds. Watch this video for the technique. If this method seems a bit dangerous or tiring to you, see the notes above for an alternative shredding method. You only need about 4 1/2 cups of shredded green papaya.
  3. Toss the salad: In a large bowl, mix the green papaya, carrots, cucumber, mint and sunflower seeds. Pour in the dressing that’s been marinating and toss to coat the vegetables with the dressing. Serve immediately.


NUTRITION INFORMATION: Amount for 1/6 of Recipe: Calories: 110, Total Fat 3.6g, Saturated Fat: 0.4g,Cholesterol: 0mg, Sodium: 489mg, Total Carbohydrate: 17.3g, Dietary Fiber: 3g, Sugar: 10.7g, Protein 2.6g