Thai royal papaya and mango salad
Prep time
Total time
This royal Thai papaya and mango salad is sweet, tart and sour and loaded with fresh herbs, and vegetables!
Serves: 4
  • For the salad:
  • 1 royal papaya, peeled and seeded
  • 1 mango, peeled and thinly sliced
  • 1 cup cherry tomatoes, halved or quartered depending on size
  • For the dressing:
  • 1 clove garlic, finely minced
  • 2 tablespoons coconut sugar
  • 3 tablespoons fresh lime juice
  • 1 teaspoon finely grated lime zest
  • 1 tablespoon canola oil
  • 1½ tablespoons Asian fish sauce or 1½ tablespoons soy sauce if vegan
  • 1 tablespoon rice vinegar
  • 1fresh Thai red chile or serrano chile
  • ¼ cup fresh herbs
  • ½ pound green beans, trimmed and cut into 1-inch pieces
  • To garnish:
  • ¼ cup fresh mint or basil or a combination of both
  • ¼ cup roasted chopped cashews for garnish
  1. Using the finest julienne blade of a mandoline or a serrated vegetable peeler, finely shred the papaya and place into a large bowl. Add the mango and tomatoes and toss gently to combine.
  2. For the dressing place the garlic, coconut sugar, lime juice, lime zest, canola oil, fish sauce or soy sauce, rice vinegar, chile, and herbs into the bowl of a food processor. Process until the herbs are chopped and everything is combined. Add the green beans and pulse 3 or 4 times just to break the beans down a bit.
  3. Add the dressing to the vegetables and toss to combine. Taste and season with salt as needed. To serve, garnish with the cashews and additional herbs.
Recipe by Scaling Back at