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 small green papaya
- 1/2 cup roasted peanuts or cashews
- 2 cups bean sprouts
- 1-2 tomatoes, sliced long (I prefer cherry tomatoes)
- 3 spring onions, sliced long
- 1/2 cup fresh basil, left whole or chopped
- 1 red chili, sliced, seeds removed.
- 3 tbsp soy sauce
- 2 tbsp. good-tasting vegetable oil (Not Olive Oil)
- 3 tbsp lime juice
- 1/2 – 1 tbsp liquid honey.
- 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.