Thai-Inspired Confetti Salad Recipe -
Thai-Inspired Confetti Salad Recipe
  • READY IN 35 mins

Thai-Inspired Confetti Salad

Recipe by  

"Give your veggies a Thai twist. Serve this salad alone or over rice noodles for a light lunch."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    35 mins

    35 mins


  1. Combine tomato, beans, cucumber, and papaya in a large bowl. Toss with garlic and chile pepper.
  2. Stir together lemon juice, lime juice, fish sauce, and sugar in a small bowl. Pour over papaya mixture and toss. Sprinkle peanuts and cilantro on top and serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 17, 2009

This recipe is also called som tam, a thai dish. Very good for if you are dieting. I gave it 5 stars because it was great tasting(I cut down on the spice a pinch), easy to make, and my kids love the color in it. Will make again :)

Most Helpful Critical Review
Aug 04, 2013

I was really surprised how well I liked this simple salad. My BF on the other hand wouldn't want to eat it again ever


25 Ratings

Apr 11, 2011

This was so yummy! We just got back from Thailand and loved all the great food. I added mango instead of papaya (taste preference) and I also added sweet red peppers and used cashews because that was all I had. I cannot stop eating this salad! Thanks for the great recipe.

Jul 31, 2008

This was soooo good and so easy. It's going to be a staple at home. I left the spicy stuff out and since I don't have papaya I replaced it with a cup of Tropical Fruit Mix from Dole which has some papaya in it. It was delicious. Don't leave the cilantro out and don't forget to chop the peanuts. It makes a difference.

Jan 05, 2010

This salad has beautiful color and presentation. I blanched my green beans for added color. Next time I will slightly reduce the fish sauce.

Apr 05, 2011

Very nice sauce. I'm sorry to say it turns out I don't like papaya, but that's not your fault! I love mango though so will try with that next time.

Apr 04, 2011

I make this salad very often these days. Instead of cubing the papayas though, I slice it very thinly. Also, I add chunky peanut butter to the sauce which gives incredible rich peanut flavor!

Jun 21, 2010

DELISH! I made this to use up some ingredients I had on hand, so my expectations weren't that high. Wow, was I thrilled with the results. I used mango and pineapple instead of papaya, had cashews instead of peanuts, and didn't have fish sauce so I upped the soy sauce slightly. With the changes, still a winner. I served over Jasmine rice-yum! My husband is always skeptical when I make these healthy, unique, ethnic dishes, and offers some constructive criticism. But this one left him speechless--he LOVED it. I will be making this again soon. Thanks for sharing!!


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  • Calories
  • 181 kcal
  • 9%
  • Carbohydrates
  • 24.5 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 704 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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