A Thai vegan dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 20 min

Organic sourcing

Green papaya and tomatoes can have pesticide residues, making organic choices preferable. Carrots are also worth choosing organic due to pesticide concerns.

Ingredients

• 300 g green papaya, peeled and shredded
• 1 medium carrot, peeled and shredded
• 6 cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 bird's eye chilies, thinly sliced
• 2 tbsp lime juice
• 1 tbsp palm sugar, finely chopped
• 2 tbsp good-quality tamari
• 1 tbsp roasted peanuts, roughly chopped
• 2 tbsp fresh cilantro leaves
• 2 tbsp fresh basil leaves
• 1 tbsp extra-virgin olive oil

Method

1. In a large bowl, combine the shredded green papaya and carrot.
2. Add the cherry tomatoes, garlic, and bird's eye chilies to the bowl with the papaya and carrot.
3. In a small bowl, mix the lime juice, palm sugar, tamari, and olive oil until the sugar dissolves.
4. Pour the dressing over the salad ingredients and gently toss until evenly coated.
5. Adjust seasoning with more tamari if needed and toss again.
6. Top the salad with roasted peanuts, fresh cilantro, and basil leaves before serving.

Notes

• For less heat, reduce the amount of bird's eye chilies.
• If palm sugar isn't available, substitute with brown sugar.
• Serve immediately, as the salad can become watery if it sits too long.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Thai recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.