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Thai papaya salad (v, r)

Based on the exquisite dish of the same name at The Raw Kitchen Cafe.
Vegan and raw.
Serves 2 (as a light main) to 4 (as a side).

Original post (with pictures) here.

1 green papaya
2 medium carrots
1/2 - 3/4 cup snow peas, stalks removed
1 tbsp soy sauce (for a fully raw version, use a raw equivalent, like Nama Shoyu)
1 tbsp lemon juice
1/2 - 1 tsp olive oil
10 cashews (or more)
1 bunch mint
1 bunch basil
1 bunch coriander

1. If you have a spiralizer, create spiralized noodles from your green papaya. If you don't, use a knife to cut thin slices or use a grater (manual or food processor) to grate the flesh. I grated mine using a food processor.
2. Grate the carrots and add to the papaya, along with the snow peas.
3. If you have a food processor, process the oil, cashews, mint, basil and coriander until the herbs and cashews are roughly chopped. If you don't have a food processor, chop the herbs finely by hand, roughly chop the cashews, and mix together with the olive oil.
4. Combine the papaya/carrot/snow pea mix with the herb/cashew mix, and serve.