Ingredients

Scale

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.

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