Green papaya slaw is one of those dishes that somehow manages to be light, creamy, crunchy, and deeply satisfying all at once. Inspired by the bright, crunchy papaya salads you’ll find across Southeast Asia, this version leans creamy thanks to a coconut milk–based dressing. If you’ve only had papaya ripe and sweet, this is a whole different experience—green papaya is crisp, refreshing, and perfect for soaking up bold flavors. Here, the shredded green papaya and carrots get tossed with dressing that’s bright with lime, gently spiced with turmeric, and just sweet enough to balance it all out. It’s the kind of salad that feels right at home alongside grilled meats, seafood, or as a standout on its own.

January always feels like the month for a reset, and if you’re doing Veganuary (or just craving something fresh), this green papaya slaw is a great place to start. It’s light, satisfying, and proof that plant-based cooking can still feel satisfying and indulgent, so let’s get into it.

Green papaya is simply papaya that’s been harvested before it ripens. At this stage, the flesh is firm and crunchy, with a clean, neutral flavor. It’s commonly shredded and used in salads, where it adds texture without overpowering other ingredients. If you enjoy the crunch of cabbage or jicama, green papaya will totally be your vibe. Look for papayas that are fully green, firm, and heavy for their size—avoid any with yellowing or soft spots.

The real magic of this slaw lies in the dressing.  The coconut makes it so luscious you are going to want to drink it! Best of all it uses very common pantry ingredients you likely have on hand:

And it’s a cinch to pull together, just add all the ingredients and whisk:

Set the dressing aside and then it’s time to prep the papaya. First remove the skin using a vegetable peeler:

Then you need to shred the papaya into a large bowl. You can use a mandolin, or a julienne peeler, even a good old fashioned box grater:

Once all the green papaya is shredded then it’s on to prepping the rest of the veggies.

Thinly slice the shallot (or red onion) and soak it in ice water for 10 minutes. This will help to remove the sharp bite and give it a more mellow flavor.

Cut the carrot into matchsticks:

Scoop out the seeds from the yellow tomato and chop the fresh herbs and add it all to the bowl:

Add the dressing:

And give it a good toss:

Pile Green Papaya Slaw on a serving platter and sprinkle the cashews on top:

This is best eaten right away, but leftover are still delicious over the next couple days.  You can also make this ahead of time, just keep the slaw and dressing separate and combine right before serving.

I hope this gets your year off to a fresh and satisfying start. Leave a comment down below and don’t forget to tag us in your pics @funkyasiankitchen!

And if you’re looking for more veg-forward dishes, check out my Miso Glazed Eggplant, Green Curry Tofu, or Yakimatsu.

Green Papaya Slaw

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• Author: Funky Asian Kitchen
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: serves 4
• Category: small plates, sides, salads
• Cuisine: pan-Asian

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Ingredients

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For the salad:

• 1 pound green papaya (half of a medium one)
• 1 large shallot or ⅛ red onion, thinly sliced
• 1 large yellow tomato
• 1 medium carrot
• ¼ cup toasted cashews, roughly chopped 
• A small handful cilantro, mint, or combination, chopped

For the dressing:

• 2 limes, juiced
• 2 cloves garlic, minced
• 1 teaspoon tumeric
• 1 cup coconut milk
• 2 teaspoons salt
• ¼ teaspoon ground black pepper
• 3 Tablespoons dark brown sugar

 

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Instructions

Make the dressing:

Combine the lime juice, garlic, tumeric, coconut milk, salt, ground black pepper, and dark brown sugar in a cup. Use a whisk to mix well until the sugar is dissolved. Set aside.

Prepare the papaya:

Cut the papaya if you’re not using all of it. Wrap and refrigerate extra papaya (it will stay fresh for a week). Peel the skin and then use a mandoline, shredding peeler, or a grater to shred the papaya. Set aside in a large bowl.

Prepare the other veggies:

Soak the shallots or red onion in ice water for 10 minutes and drain well. Add the shallot to the papaya. Peel and trim the carrot. Then cut into matchsticks. Add it to the salad bowl. Cut the tomato in half horizontally and scoop out the seeds. Then slice the tomato thinly. Add it to the bowl along with the cashews and the cilantro.

Dress the salad:

Toss the vegetables so they are well combined. Pour the dressing over the salad and toss again. Plate the salad on a large platter or individually and serve green papaya slaw right away.

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Notes

*If you would like to make the salad ahead of time, keep the dressing and salad refrigerated separately until ready to serve. Then pour the dressing and toss the salad right before serving.

*Leftovers keep well. The salad will wilt from the dressing but it will still taste great. Finish any leftovers within a couple of days.

Keywords: slaw, green papaya, vegan, plant based, veganuary, coconut, chilled, gluten free

Years ago, I stumbled across a recipe that suggested cooking broccoli in oil way past what you’d think was reasonable—until it melted in your mouth. Intrigued (I’m always on the hunt for new veggie sides to add to my arsenal), I gave it a shot. It ended up being…well, underwhelming. Most of the flavor had cooked out of the broccoli, leaving behind what felt like a big bowl of oil. But the concept had possibilities. After all, it’s basically the confit method of cooking—and be it duck, garlic, or tomatoes, I’ve rarely met a confit I didn’t like.

I started experimenting and tweaking and this Melting Broccoli is the result—and I think you’re going to love it, even if you’re not a broccoli fan. With just 5 minutes of hands-on time, you’re rewarded with tender, flavorful broccoli that’s leveled up with flavor bombs like crunchy sesame seeds and a glug of oyster sauce. It’s perfect as a veggie side, divine spooned onto noodles or toast, and equally delicious hot or at room temperature so let’s get into it!

I start making Melting Broccoli by briefly boiling the broccoli before its oil bath. This gives it a head start at softening up a bit, imparts some moisture so it doesn’t dry up in the oven, and allows  it start to absorbing the flavors steeping in the oil right away.

I chop the broccoli while waiting for the water to come to boil. Keep the pieces bite sized, using all of the broccoli-show those stems some love. Once peeled, the stems are just as delicious as the florets.

Then I drain the broccoli well and get started on making the sauce it’s going to cook in. I use only a fraction of the oil the original recipe called for, which is plenty to give it that soft texture we’re going for, and then I punch it up with aromatics and oyster sauce so the broccoli becomes deeply flavorful.

When the garlic starts to sizzle I layer more flavor with the chilis, before adding the broccoli and oyster sauce. If you want to make this vegan, seek out a vegan oyster sauce. It sounds counterintuitive but they do exist and they add tons of umami to plant based dishes.

Now we just let time and heat work its magic. Slide the broccoli into the oven and let it cook for an hour, flipping the broccoli over once or twice so that it all gets cooked down in the flavorful sauce.

The broccoli will be incredibly tender when done, but still hold it’s shape, not a mush. I like to sprinkle some toasted sesame seeds on top to add little pops of crunch.

What I love most about this melting broccoli is how versatile it is. Use it as a veggie side dish, or give it the condiment treatment and pile it on a thick piece of toast.  I can’t wait to hear what you will do with it, and of course don’t forget to tag us in your photos @funkyasiankitchen, we love hearing from you!

Melting Broccoli

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• Author: Funky Asian Kitchen
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: serves 4
• Category: small plates, sides
• Cuisine: Chinese

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Ingredients

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• 2 bunches (about 2 pounds) broccoli
• 1/4 cup neutral oil
• 1 Tablespoon toasted sesame oil
• 4 garlic cloves, sliced
• 2 small hot chilis, halved lengthwise (green Thai chilis, jalapeno, various dried ones, or even just a big pinch of crushed red pepper flakes)
• 2 Tablespoons oyster sauce
• Sea salt and freshly ground black pepper to taste
• 2 teaspoons toasted sesame seeds

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Instructions

1. Preheat the oven to 300 degrees.
2. Bring a large pot of water to a boil.
3. While the water is heating, cut bite sized florets off the broccoli. Peel the stems and cut them into thick slices.
4. When the water comes to a boil, add the broccoli and stir. Cook the broccoli for 2 minutes. Drain well.
5. Put the oil, sesame oil, and garlic in a large deep skillet (oven safe) over medium heat. When the garlic starts to sizzle, add the hot peppers and stir. Add the oyster sauce and broccoli, and season with salt and ground pepper, and stir well. 
6. Place the skillet in the oven and cook for about one hour, gently flipping the broccoli once or twice during cooking. It will be very tender when done. Taste and adjust seasoning as needed.
7. Transfer the melting broccoli to a serving dish and serve. It is delicious hot or at room temperature.

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Keywords: broccoli, oyster sauce, veggie sides,