This amazing papaya salad recipe was donated by Brandy Bell, a vegetarian and skilled veggie chopper. The vegetarian version of this salad is popular in Vietnam, whilst the seafood version originates from Thailand. The Vietnamese name is Goi Du Du, rolls off the tongue nicely.
A fresh salad idea
Serves: 1 person
Preparation time: 10-15 minutes
(including all the chopping)
It’s a bit harder than expected to find a Vegetarian Papaya Salad here in Thailand, so while dining at the local outdoor Thai Barbecue digs of Koh Samui, I took full advantage of the “create your own” station, and delved headlong into a traditional vegetarian papaya salad recipe.
Using the ingredients at hand, I whipped up this delicious – if not too spicy- salad!
I like to make my salad first, add the dressing, and let it sit for a few hours, but in this case- I ate the salad directly after preparing, and it was still fresh, crispy, and flavourful!
Papaya salad Vietnamese style – Ingredients
Salad:
1½ handfuls of shredded green papaya
3 tablespoons grated white carrot (known as diakon or mooli)
1 handful of Thai/Holy basil, julienned
4 or 5 tablespoons of diced tofu
Dressing:
½ garlic clove, minced
1squirt (or two!) of lime juice
1 teaspoon of raw sugar
1 teaspoon of chopped chillies -preferably fresh- (use more if you like more heat)
1 teaspoon soy sauce
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