Vegan Green Papaya and Green Mango Salad - Thai Special - Overhead Square Image
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Vegan Green Papaya and Green Mango Salad | Thai Special

Crunchy and delicious vegan version of the Thai Green Papaya and Green Mango salad with simple tamarind base dressing.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Salad
Cuisine: Thai
Servings: 2
Author: Srividhya G


  • Green Papaya Juliennes - 1 cup
  • Green Mango Juliennes - 1/2 cup
  • Carrot Juliennes - 1 tbsp
  • Crushed Peanuts - 2 tbsp
  • Toasted Black Sesame Seeds - 1 tsp to garnish

For the Dressing

  • Garlic pod - 1
  • Tamarind Paste - 1/2 tsp
  • Salt - 1/2 tsp
  • Thai dried red chili - 1
  • Jaggery - 1 tbsp heaped
  • Water - 2 tbsps


Prep - Work

  • Wash the peel the skin of green papaya, green mango, and carrot.
  • Using a julienne peeler, shred them into thin julinennes and set aside the required part. I used half of a raw mango and raw papaya and 1/4 of a carrot.
  • Chop/crush the peanuts roughly. I had roasted peanuts in hand. So crushed them roughly. Raw peanuts can be used too.

Preparing the dressing

  • Blend the garlic, salt, Thai chili, jaggery with 2 tbsp of water and in a coffee grinder or blender. Grind them coarsely like below and set aside.


  • You can just layer the veggies and just before serving you can add the dressing and toss them together.


  • Carrots are entirely optional. I just added a tbsp for the color.
  • I used up the entire dressing for this salad. You can adjust the dressing ingredients and the amount of dressing as per your preference.
  • Soy sauce can be included and in that case, go with less amount of salt.
  • Both black and white sesame seeds can be used for garnishing.
  • Make sure you add the dressing just before serving. If not the salad would become soggy.