I was visiting Singapore a few months ago and realized for the first time that Papaya salad, served originally, is not vegetarian. This was fine with me, but I realized, a lot of my close friends happen to be vegetarian and a big fan of this dish. After a few tries, I tried to make a vegetarian version of this, which comes quite close to the original.


|| This recipe serves 2 ||


  1. 1 small green papaya
  2. 1/2 cup roasted peanuts or cashews
  3. 2 cups bean sprouts
  4. 1-2 tomatoes, sliced long (I prefer cherry tomatoes)
  5. 3 spring onions, sliced long
  6. 1/2 cup fresh basil, left whole or chopped
  7. 1 red chili, sliced, seeds removed.


  8. 3 tbsp soy sauce
  9. 2 tbsp. good-tasting vegetable oil (Not Olive Oil)
  10. 3 tbsp lime juice
  11. 1/2 – 1 tbsp liquid honey.
  12. 1/8 – 1/4 tbsp red chilli flakes or cayenne pepper


  • Use a peeler to peel the green papaya.
  • Slice it in half and use a spoon to scrape out the seeds.
  • Use a peeler to create thin, ribbon-like strips. Place in a large bowl.
  • Stir all ‘Dressing’ ingredients together in a cup. Make sure the honey dissolve fully. Taste-test for sweetness and spice, adding more honey or chili to taste. Set aside
  • Add sliced tomato, spring onion, chili, bean sprouts, and most of the basil.
  • Pour over the dressing, tossing well to combine.
  • Add nuts and toss again.
  • Taste-test the salad. If not sweet enough, add a little more honey or a sprinkling of sugar. If not flavorful enough, add a little more soy sauce. If too sweet or salty, add more lime juice. Add more chili for a spicier salad.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s