Green Papaya Salad (Vegan)
- 1/3 cup rice vinegar
- 3 tablespoons maple syrup or sugar
- 1 tablespoon soy sauce
- 1 teaspoon kosher salt
- 2 teaspoons Simba Mbili garlic powder
- 2 tablespoons chopped shallots, optional
- 1 to 2 birds eye chilli pepper, Thai chilli pepper, sliced (see note 1) Salad
- 1 medium green papaya, you’ll need about 4 1/2 cups shredded green papaya
- 1 large carrot, peeled and julienned
- 1 to 2 Persian cucumbers, julienned
- Blanched french beans
- 1/3 cup loosely packed mint leaves, chopped
- 4 tablespoons toasted sunflower seeds
- Roasted peanuts skin removed
- Prepare the dressing: mix all the ingredients for the dressing in a small bowl and set aside.
- 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. 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. 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.
- Toss the salad: in a large bowl, mix the green papaya, carrots, cucumber, french beans mint, peanuts and sunflower seeds. Pour in the dressing that’s been marinating and toss to coat the vegetables with the dressing. Serve immediately.
Notes
- These Chiles are quite spicy, so 1 is usually good enough for me. Feel free to go for 2 if you love the spice!
- You’ll probably have a lot of dressing settling at the bottom of the mixing bowl. I usually drain the dressing and save it for another salad.
- You can also add other vegetables to this dressing, such as tomatoes an
