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.
Servings: 2
Calories: 154kcal
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp=15ml;1 tsp = 5ml;
- 1 cup Green Papaya cut into juliennes
- ½ cup Green Mango cut into juliennes
- 1 tbsp Carrot cut into juliennes
- 2 tbsp Peanuts crushed
- 1 tsp Black Sesame Seeds toasted, to garnish
For the Dressing
- 1 Garlic clove
- ½ tsp Tamarind Paste
- ½ tsp Salt or to taste
- 1 Thai dried red chili
- 1 tbsp Jaggery heaped
- 2 tbsp Water
Instructions
- 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 ¼ 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.
- Assembling:You can just layer the veggies and just before serving you can add the dressing and toss them together.
Notes
- 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.
Nutrition
Calories: 154kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 597mg | Potassium: 295mg | Fiber: 3g | Sugar: 19g | Vitamin A: 2364IU | Vitamin C: 59mg | Calcium: 34mg | Iron: 1mg