Thai Papaya Salad is generally made with green papaya. This papaya was very ripe. Either could be used. Served with my Thai Coconut and Lime Dressing, this is a delightful summery salad!
Did you know Papaya is very beneficial to the digestive system? Buy the ones from Mexico to ensure they are not GMO.
Thai Papaya Chopped Salad
I like the green papaya salad but mine was ripe! I relied on green apples for the tartness you would normally get from green papaya. The choice is yours.
Print Recipe
Ingredients
- 1 Papaya Green or Ripe, organic
- 1 Cup Green cabbage
- 1/2 Cup Red cabbage
- 2 Green apples
- 1 Cucumber
- 2 Radishes
- 1 Fresno or Serrano Pepper Depending on size you may need two.
- 3 Green onions
- 1 Avocado
- 6-8 Mint leaves
- 3-4 Sprigs Fresh Thai basil Thai basil is preferred but any will do.
- 1/2 Cup Thai Cashews Substitute Chili peanuts
- 3 TBSP Shredded coconut Unsweetened preferably
- 1/4 TSP Himalayan salt
Instructions
- Peel papaya. Slice in half lengthwise and remove the seeds. Chop into a 1/2" dice.
- Finely shred the cabbages and add to salad bowl.
- Remove stems and seeds from peppers. Slice the peppers into 1/8" rings and add to salad bowl.
- Peel and slice cucumber. Slice in two lengthwise then slice into 1/4" crescents. Add to salad bowl.
- Cut radishes in half then thinly slice and add to salad bowl.
- Layer the basil and mint leaves. Roll up like a cigar and slice thin to chiffonade the basil leaves. Add to salad bowl.
- Chop green onions on the diagonal into 1/4" slices and add to salad bowl.
- Peel, core and slice green apples quarters. Slice each quarter into 1/4" crescents and add to salad bowl.
- Add in coconut.
- Toss the salad and divide into bowls.
- Top each salad with avocado slices and Thai spiced cashews.
- Serve with Thai Coconut and Lemongrass Dressing.
Notes
This is a Snappy Sheep recipe.
I made the Thai Papaya salad and my husband said the papaya was a little difficult to eat. He would have rather had it sliced with the salad added on top. I decided to do this chopped version.
This recipe is similar to my Vietnamese Mango Wrap or Thai Savoy and Udon Noodle Salad. I compared all three and came up with this chopped salad based on my available ingredients. Since I was serving this with my Thai Green Curry Chowder , I did not want Udon noodles.
I use Zongle food grade, organic lemongrass essential oil. It can be found on Amazon for about $10. This oil provides a clean taste of lemongrass without all of the work.
Zongle Lemongrass Oil
