Thai Style Papaya Salad with Walnuts

Course dinner, lunch, Main Course
Cuisine Thai
Keyword plant-based
Prep Time 15 minutes
Cook Time 4 minutes
Servings 4
Calories 265kcal


  • 100 g fine green beans trimmed and halved
  • 100 g beansprouts
  • 1 carrot shredded
  • 100 g California Walnuts toasted
  • 1 red chilli deseeded and finely diced
  • 1 small unripe papaya peeled, deseeded and shredded
  • 2 limes zest of 1, juice of 2
  • 2 tbsp fish sauce
  • 1 tbsp toasted sesame oil
  • ½ tsp caster sugar


  • Cook the beans in boiling water for 3 minutes, remove with a slotted spoon and cool under cold water. Add the beansprouts to the same water and blanch for 30 seconds, drain and cool under cold water. Place both in a large bowl.
  • Add the carrot, Walnuts, chilli and papaya to the bowl.
  • Whisk together the lime zest and juice, fish sauce, oil and sugar and toss into the salad.


Calories: 265kcal | Carbohydrates: 11g | Protein: 7g | Fat: 20g | Saturated Fat: 2.3g | Fibre: 5.8g | Sugar: 9.7g


Cooks tip
Great served with king prawn skewers.
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