Go Back
Asian papaya salad

Asian Strawberry Papaya Salad

A variation on the traditional Thai salad, Som Tham, this sweet and savory salad is Paleo friendly and Vegetarian! It makes for a light and refreshing side dish.


For the dressing

  • 1/3 cup rice vinegar
  • 2 tbsp coconut aminos
  • 2 tbsp maple syrup
  • 1 tbsp fish sauce omit for vegan, use Red Boat for Paleo
  • t tsp salt

For the salad

  • 1 strawberry papaya underripe is easier to work with
  • 1 small thai chilis
  • 2 large carrots I used heirloom carrots for extra color
  • 2 Persian cucumbers English cucumbers will work too
  • 2 scallions
  • 1 red bell pepper thinly sliced
  • 1/4 cup chopped peanuts or almonds
  • 2 sprigs of fresh mint
  • 3 leaves iceberg lettuce for the base


For the dressing

  1. In a tall container or glass, whisk all ingredients together. Refrigerate 2-3 hours to meld flavors.

Assemble salad

  1. On a large platter, arrange lettuce as a sort of bowl.

  2. Using a hand peeler, peel slices of papaya off (or use a mandolin to create julienne slices).

  3. Thinly slice carrots into matchstick sized pieces. Repeat with cucumbers as well to create thin slices.

  4. Thinly slice bell peppers and chop scallions.

  5. Toss vegetables together and lay on top of lettuce.

  6. Pour dressing over the top. Sprinkle with nuts and serve immediately.