Recipe of the Week: Thai Green Papaya SaladThai green papaya salad with pecans and cashews

Serves 2 as a main or 4-6 as a side

Preparation time: 45 Minutes


  • 3 small papaya grated (if papayas are not in season then use carrot it is wonderful – julienne them with a julienne peeler)
  • 1 cup pecans and cashews
  • 1 pkt bean sprouts
  • 2 tomatoes chopped into wedges 8-12 per tomato
  • 100g green beans sliced on an angle (120 degree angle) and into very small pieces
  • 1-3 red chilies chopped very finely
  • ½ bunch spring onions cut on the angle finely
  • 1 bunch coriander roughly chopped
  • 3 tbsp tamari
  • olive oil
  • 3 tbsp lime juice
  • palm or coconut sugar (optional)
  • 1 clove garlic diced finely (optional)


Place the grated papaya in a mortar and pound them until they are slightly bruised, add the tomatoes and green beans and pound as you just have for the papaya. Next add the garlic, tamari, lime juice and sugar if using and mix around and pound for a further minute or so. Place into individual serving bowls or one big bowl and garnish with the spring onions, bean sprouts, coriander, pecans and cashews.

Another amazing salad creation from Veet’s Cuisine

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