Thai-style papaya and carrot salad recipes

Category: Starters and mains

Thai-style papaya and carrot salad


  • 1 small, firm papaya
  • 2 large carrots
  • bunch coriander, leaves picked

For the dressing

  • 100g caster sugar
  • 3tbsp fish sauce
  • juice 2 small lemons
  • 2 garlic cloves, peeled and coarsely chopped
  • 1 bird’s eye chilli, deseeded and finely sliced (optional)


Serves 6

To make the dressing, dissolve the sugar in the fish sauce and lemon juice. Add the chopped garlic and chilli. Taste and season with a little sea salt if necessary.

Peel the papaya and carrots and shred lengthways using a julienne peeler. Pour over the dressing and scatter with coriander leaves to serve.

For a less sweet sauce, replace half the sugar with agave syrup.

Recipe credit: Recipes and photographs taken from super Spiralized by Orathay Souksisavanh and Vania Nikolcic. Photography by Charlotte Lasceve (Hardie Grant, £7.99).

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