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Keto Thai Papaya (Chayote) Salad

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A crunchy, spicy, low-carb Thai salad made with chayote instead of green papaya. It’s packed with bold flavors, easy to make, and perfect for keto diets. Great as a side or light meal.

Ingredients

Scale

For the Salad:

  • 1 medium chayote, peeled and julienned

  • 1 small carrot (optional)

  • 8 cherry tomatoes, halved

  • 2 tbsp roasted peanuts, crushed (or sunflower seeds if nut-free)

  • 1–2 garlic cloves, smashed

  • 1 Thai chili, minced (adjust to taste)

  • 1/2 cup green beans or snake beans, cut into 1-inch pieces

For the Dressing:

  • 2 tbsp fish sauce (or coconut aminos)

  • 1 tbsp fresh lime juice

  • 1 tsp monk fruit sweetener or erythritol

  • 1/2 tsp tamarind paste (optional)

Instructions

  • Peel and julienne the chayote.

  • Toss it with a little salt, let sit 10 minutes in a colander. Rinse and pat dry.

  • Smash garlic and chili together (use a knife or mortar).

  • Mix dressing ingredients in a small bowl.

  • In a large bowl, combine chayote, tomatoes, green beans, garlic, chili, and peanuts.

  • Pour over the dressing and toss well.

  • Let sit 5–10 minutes before serving.

Notes

  • Skip carrot if strict keto.

  • Add grilled shrimp, egg, or tofu to make it a full meal.

  • Store in fridge for up to 2 days; add peanuts right before eating to keep them crunchy.

  • Adjust lime, sweetener, and chili to taste.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-thai-papaya-chayote-salad/