Zucchini Mock Green Papaya Salad

Bright, refreshing, and packed with flavor, this Zucchini Mock Green Papaya Salad is a clever twist on the classic Thai dish, perfect for those looking to use fresh, easy-to-find ingredients. Tender ribbons of zucchini take the place of green papaya, creating a crisp, low-carb base for this vibrant salad. The dish is bursting with the tangy zest of lime juice, a hint of heat from bird’s eye chilies, and a savory-sweet balance from fish sauce (or a vegan soy sauce option) and palm sugar. Crunchy roasted peanuts and cherry tomatoes add layers of texture, while optional cilantro offers a bright herbal finish. Ready in just 20 minutes with no cooking required, this salad is an ideal appetizer or side dish, guaranteed to elevate your table with its bold, refreshing flavors. Perfect for summer meals, plant-based diets (with slight modifications), or anyone seeking a creative spin on Southeast Asian cuisine!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 10 whole Cherry tomatoes
• 1 medium Carrot
• 2 cloves Garlic
• 2 whole Fresh bird’s eye chilies
• 2 tablespoons Lime juice
• 1.5 tablespoons Fish sauce (or soy sauce for a vegan option)
• 1 tablespoon Palm sugar (or brown sugar if unavailable)
• 2 tablespoons Roasted peanuts
• 5 whole Green beans
• 1 small handful Cilantro (optional, for garnish)

Directions

Step 1

Wash and dry the zucchini. Using a julienne peeler or mandoline, shred the zucchini into thin strips resembling green papaya. Place the shredded zucchini in a large mixing bowl.

Step 2

Peel the carrot and shred it into thin strips using the julienne peeler or mandoline. Add to the bowl with the zucchini.

Step 3

Cut the cherry tomatoes in half and set them aside.

Step 4

Trim the ends of the green beans, cut them into 2-inch pieces, and add them to the mixing bowl.

Step 5

In a mortar and pestle, grind the garlic and bird’s eye chilies into a rough paste.

Step 6

Add the lime juice, fish sauce (or soy sauce), and palm sugar to the mortar. Continue to mix until the sugar dissolves and the dressing is well blended.

Step 7

Pour the dressing over the zucchini mixture. Add the halved cherry tomatoes and toss everything together until well coated.

Step 8

Roughly crush the roasted peanuts and sprinkle them over the salad. Toss lightly to distribute.

Step 9

If desired, garnish the salad with a small handful of chopped cilantro for added freshness.

Step 10

Serve immediately as a light appetizer or refreshing side dish. Enjoy!

Nutrition Facts

Serving size	784.1 grams (784.1g)

Amount per serving	% Daily Value*
Calories	398

Total Fat 11.30g	14%
Saturated Fat 1.90g	10%
Polyunsaturated Fat 3.10g
Cholesterol 0mg	0%
Sodium 5916mg	257%
Total Carbohydrate 66.50g	24%
Dietary Fiber 10.10g	36%
Total Sugars 48.60g
Protein 15.40g	31%

Vitamin D 0IU	0%
Calcium 156mg	12%
Iron 3mg	17%
Potassium 1752mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.7%

Protein: 14.3%

Carbs: 62.0%