Thai Green Papaya Salad

Thai Green Papaya Salad


Stamp your culinary passport because we’re going international! Use O’dang Classic Mediterranean salad dressing for a low-calorie ingredient in this Thai Green Papaya Salad. Refreshing, plant-based, healthy, and most importantly - tasty.


  • 1 red Thai chile or serrano chile, thinly sliced
  • 3 tbsp. unseasoned rice vinegar, divided
  • 1 tbsp. O’dang Classic Mediterranean Dressing
  • 4 oz. green beans, trimmed and cut into 2-in. pieces
  • 1/2 large green papaya (about 1 1/2 lbs), or 3 unripe mangoes, peeled and seeded
  • 1 large carrot
  • 1 cup bean sprouts
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh lime juice
  • 2 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1 large clove garlic, pressed
  • 1/4 cup small basil leaves
  • seeds of your choice


  • In a small bowl, soak the chile in 2 tbsp rice vinegar for 15 minutes; drain.
  • In a pot of salted boiling water, cook the beans until crisp-tender, about 2 minutes. Transfer to a bowl of ice water; drain and pat dry.
  • Use a julienne peeler or food processor to shred the papaya (or mangoes) and carrot. Transfer to a large bowl along with bean sprouts, tomatoes, and soaked chile.
  • In a small bowl, whisk together the lime juice, brown sugar, fish sauce, garlic, tbsp of O’dang dressing, and remaining tablespoon rice vinegar. Toss with salad, then fold in basil.
  • Serve topped with seeds if desired.