Vegan Green Papaya Salad

This vegan green papaya salad is sweet, tangy and made from grated unripe papaya along with tons of veggies. It’s filling, super healthy and easy to make.

This traditional Thai Green Papaya Salad, popularly known as Som Tam is a simple, nutritious, and gluten-free salad with raw papaya as the main ingredient. It’s a delicious light appetizer tossed with cucumber, carrot, tomato, cabbage, beetroot, mint leaves, and crunchy roasted walnuts. The tangy and mildly sweet dressing is prepared with vinegar, soy sauce, garlic cloves, and brown sugar.

papaya salad

Variations in this green papaya salad recipe

  • replace walnuts with crunchy peanuts or toasted almonds
  • replace brown sugar with honey or jaggery
  • add lemon juice instead of vinegar

You can easily make ahead this recipe and store it in the fridge for up to 2 days. Just wait until you are ready to serve the salad to mix in the chopped mint leaves, soy sauce, and vinegar.

More Salad Recipes

Quick and Easy Cucumber Salad

Watermelon Salad

Chickpea Salad with Tahini Dressing

Sprouted Moong Veggie Salad

Burmese-Style Guava Salad

Vegan Green Papaya Salad

Course: SaladsCuisine: Vegan, Thai-InspiredDifficulty: Easy


Prep time



This vegan green papaya salad is sweet, tangy, and made from grated unripe papaya along with tons of veggies. It’s filling, super healthy, and easy to make.


  • 1 medium raw papaya, grated

  • 1 small carrot, shredded

  • 1 medium cucumber, deseeded and chopped

  • 1/3 cup mint leaves, finely chopped

  • 4 Tbsp roasted walnuts

  • 1 medium tomato, chopped

  • 1/4 cup cabbage, chopped

  • 1/4 cup beetroot, chopped

  • 2 large garlic cloves, minced

  • 1 tsp brown sugar

  • 1/2 tsp salt

  • 1/2 tsp red chilli powder

  • 1 Tbsp soy sauce

  • 2 tsp vinegar


  • Mix all the ingredients for the dressing in a small bowl and set aside.
  • To a large bowl, add all the ingredients for the salad, pour in the dressing, and toss them well.
  • Enjoy with a meal or on its own!


  • Store in an airtight container in the fridge for up to 4 days (with the dressing stored separately until ready to serve). Best if enjoyed freshly prepared.
  • Instead of roasted walnuts, you can use other roasted nuts and seeds such as peanuts, almonds, cashews, pumpkin, or sunflower seeds.

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