Few dishes hit the retro comfort-food sweet spot quite like a big plate of Beef Lo Mein. Tender slices of beef, springy egg noodles, and crisp vegetables are tossed in a savory sauce rich with oyster sauce, soy sauce, and fragrant sesame oil. It’s the read more
Japanese Cream Stew — or kurīmu shichū — is a beloved Japanese home-style dish inspired by Western cream stews, but adapted to local tastes: lighter, adorned with colorful veggies, and beautifully balanced. Tender chicken, carrots, potatoes, mushrooms, and broccoli simmer in a silky white sauce read more
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.
For the salad:
For the dressing:
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.
*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
If you’ve ever had Japanese-style potato salad, then you already know how good a creamy, chunky, slightly sweet mash can be. This Kabocha Salad takes that idea and gives it a cozy fall twist. Kabocha, sometimes called Japanese pumpkin, makes a beautiful base for a read more
I love a good Caesar salad, but sometimes the classic version can feel a little heavy. And if I’m being honest, I don’t always feel up to the task of separating eggs and whisking together a mayo from scratch. That’s why I decided to ditch read more
Even though the calendar says fall and pumpkin spice everything is everywhere—here in South Florida it still feels like summer most days. Luckily, eggplant is one of those late-summer-into-fall vegetables that bridges the gap between seasons beautifully. That’s why I love having light, chilled dishes like this eggplant salad in the rotation. It’s cooling and refreshing, yet still deeply savory and satisfying. In Chinese cooking, it’s common to serve simple vegetable dishes dressed with bold sauces, and this salad borrows from that tradition: tender strands of eggplant soak up a punchy mix of black vinegar, soy sauce, sesame oil, and sweet fermented garlic. A touch of chili heat keeps things lively, while a sprinkle of scallions makes it fresh and vibrant. Steaming the eggplant in the microwave not only keeps the kitchen cool, it renders the most luscious and silky eggplant you’ve ever had. It’s the kind of side you can prep ahead and keep in the fridge, ready to serve alongside rice, noodles, or grilled meats whenever you need something quick, flavorful, and unexpected. I’ve known this Chinese-style Eggplant Salad to sway even the most diehard eggplant haters, so let’s get into it.
Do you ever go grocery shopping and pick up random new things? Maybe that’s just me, but I love looking at the end caps and bottom of shelves for foodie treasures that are waiting to be discovered. And this salad came about because I bought some fermented black garlic at Trader Joes and wanted to try it out. Many years ago, black garlic was trending in Japan but I never got the chance to try it. So when I saw it locally, I knew it was going straight into my shopping cart. For those of you who’ve never tried it, black fermented garlic is kind of nutty and sweet, yet pungent. And this simple dressing really highlights the umami-packed, mellow sweetness of the garlic.
Speaking of dressing, it’s really what brings everything together and takes the salad from basic to special. Supporting the black garlic are other pantry ingredients like Chinese black vinegar, which brings a deep, tangy richness that balances the natural sweetness of the eggplant, soy sauce, sesame oil, and a touch of white pepper. These ingredients create a bold, layered flavor that clings beautifully to the silky eggplant. (If you don’t have black vinegar you can sub a little balsamic vinegar mixed with rice vinegar to mimic some of that sweet, malty flavor.)
Add soy sauce to a bowl:
Add the black vinegar:
Add the fermented black garlic (I get mine from Trader Joe’s):
Add the ground white pepper. While I love the earthy, funky depth that white pepper adds, you could use black pepper in a pinch.
Finish it off with the toasted sesame oil. Give everything a good stir and set it aside.
Now that the dressing is ready it’s time to prepare the eggplant. I’m using Chinese eggplant for this recipe. I think most people don’t like eggplant because they’ve only tried the giant American ones. I implore you to try a Chinese or Japanese eggplant first before giving up. They have soft skin, very few seeds, and supple easy to cook flesh that’s sweet not bitter (no salting, draining, or any nonsense).
Cut the eggplants into several logs:
Slice the logs in half, lengthwise:
Now it’s time to prep the chili pepper. You can choose your own spice adventure here. If you want just a mild tingle-go for a Fresno or red jalapeno. If you really like it spicy, choose a bird’s eye or Thai chili.
First remove the stems and the seeds:
Cut the pepper into strips:
Add the eggplant and peppers to a large bowl:
Sprinkle the salt over the veggies:
Pour in the Shaoxing wine:
Mix with clean hands:
Put the veggies in a microwave safe bowl and cover with plastic wrap:
Microwave for 5 minutes, and then let it sit for another 2 minutes:
Carefully remove the plastic wrap (no one likes a steam burn!) and use two forks to shred the eggplant. It should shred into strands just like chicken.
Refrigerate the eggplant until chilled. You can make this ahead a couple days, just hold off on dressing it until you’re ready to serve.
Mix thoroughly and then garnish with the scallion:
This Chinese-Style Eggplant Salad is light, refreshing, and full of bold flavor and craveable textures. Give it a try and let me know what you think. And don’t forget to tag us in your pics @funkyasiankitchen!
Looking for more inspired summer to fall salad ideas? Check out my Wild Mushroom Salad or this Brussels Sprouts one.
Dressing:
Make the dressing Combine the vinegar, black garlic, soy sauce, white pepper, and sesame oil. Set aside.
Prepare the eggplant and chili Wash and then trim the base of the eggplant. Cut it into 3-4 pieces lengthwise. Then slice the eggplant logs in half lengthwise. Place the eggplant in a large bowl. Cut the chili in half, discard the stem and seeds, and slice the chili. Add it to the eggplant and season with a couple dashes of salt and the Shaoxing wine. Toss the eggplant with your hands to combine. Transfer to a microwave safe plate and cover with plastic wrap.
Microwave the eggplant for 5 minutes and let sit for another 2 minutes. Unwrap the plate and pour off any liquid. Shred the eggplant with two forks into long chunky strands, like you would chicken. Refrigerate until cold.
Dress the salad Pour the dressing over the eggplant/chilis and gently combine. Arrange on a platter and garnish with scallions before serving.
*You can make the eggplant and dressing ahead of time and refrigerate separately. Do not add the dressing until ready to serve as it will make the salad watery and make the vegetables taste pickled.
*If you cannot find black garlic, you can substitute two cloves of roasted regular garlic or even 1 clove of raw garlic. Mince either finely and mix it into the sauce before using.
*Shaoxing wine is a Chinese rice wine you can find in Asian groceries. It has some salt in it which allows it to be sold as food, without a liquor license. I don’t even think I’ve ever seen it at a liquor store. If you cannot find it, you can substitute some dry sherry or sake.
Keywords: eggplant, chilled, fall, summer, salads, easy, quick, vegan, liángbàn qiézi
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
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