Vietnamese Green Papaya and Beet Salad Recipe

Name: Vietnamese Green Papaya and Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons turbinado sugar; 2 tablespoons Asian fish sauce; 1/4 cup fresh lime juice; 1 teaspoon canola oil; 1/2 cup salted dry-roasted peanuts; 1/4 teaspoon ground cumin; 1 head Little Gem lettuce, light green leaves only, thinly sliced; 2 cups julienned green papaya (see Note); 1 1/2 cups julienned peeled yellow or Chioggia beets (from 1 large beet); 1/2 cup julienned carrot; 1/4 cup finely diced tomatillo (from 1 large husked tomatillo); 1/2 cup lightly packed cilantro leaves; 1/2 cup lightly packed mint leaves; 1 tablespoon toasted sesame seeds

Servings: persons

2 tablespoons turbinado sugar
2 tablespoons Asian fish sauce
1/4 cup fresh lime juice
1 teaspoon canola oil
1/2 cup salted dry-roasted peanuts
1/4 teaspoon ground cumin
1 head Little Gem lettuce, light green leaves only, thinly sliced
2 cups julienned green papaya (see Note)
1 1/2 cups julienned peeled yellow or Chioggia beets (from 1 large beet)
1/2 cup julienned carrot
1/4 cup finely diced tomatillo (from 1 large husked tomatillo)
1/2 cup lightly packed cilantro leaves
1/2 cup lightly packed mint leaves
1 tablespoon toasted sesame seeds

1
In a medium saucepan, combine the sugar and fish sauce and cook over moderate heat, stirring, until the sugar dissolves, about 3 minutes.
2
Remove from the heat and whisk in the lime juice.
3
Let cool.
4
Meanwhile, in a small skillet, heat the canola oil.
5
Add the peanuts and cumin and cook over moderate heat, tossing, until fragrant, about 1 minute.
6
Spread the lettuce in a serving bowl.
7
In another bowl, toss the fruit and vegetables, herbs, peanuts and sesame seeds with the dressing.
8
Pile on top of the lettuce and serve right away.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons turbinado sugar, 2 tablespoons Asian fish sauce, 1/4 cup fresh lime juice, 1 teaspoon canola oil, and more.

Yes, Vietnamese Green Papaya and Beet Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vietnamese Green Papaya and Beet Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions