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A culinary kaleidoscope of deliciousness! Fresh Julienned veggies tossed in a light and tangy low carb dressing great addition to any Asian inspired meal.

On an old episode of diners, drive ins and dives I saw a thai restaurant that made a green papaya salad that looked amazing. I immediately started thinking of a way to recreate this dish with my own spin. Green papayas are just young unripened papayas and they do have less carbs than their fully ripened counterparts but still a bit higher than I wanted in my recipe. I substituted a variety of colorful veggies like zucchini, squash, carrots and peppers not only for a pretty presentation but a variety of crunchy texture.

The dressing is has a spicy tangy zip that compliments the veggies perfectly. I added mayo which isn’t traditional but adds some extra healthy fats and helps the dressing coat the veggies. This low carb dressing can be used for a variety of salads and is a great marinade for chicken and seafood as well. Sometimes I double the dressing recipe just so I have some extra on hand for adding a kick to other asian recipes.

Depending on what you’re having along with this salad you can make it a side dish to serve with shrimp or chicken but also makes a nice crunchy condiments to be served over top your main dish.after about four days the crunch of the veggies tends to go a bit limp but still has great flavor but I doubt it will last that long in the refrigerator.

Keto Thai Veggie Salad

Course Salad, Side Dish
Cuisine asian, Thai
Keyword quick side dish, vegetables
Prep Time 15 minutes
1 hour
Servings 8
Calories 76kcal
Author Culinary Lion



  • Using a Japanese mandolin with the julienne blade carefully slice zucchini,squash and carrot into long noodle like strains.
  • Slice mini bell peppers lengthwise into matchsticks.
  • Rough chop herbs.
  • In a mixing bowl combine all remaining ingredients and whisk to combine.
  • And veggies and herbs to dressing and toss. Let sit in fridge for 30 minutes to chill and set up. Toss again each time before serving to coat veggies.


Calories: 76kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Cholesterol: 2mg | Sodium: 451mg | Potassium: 285mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1680IU | Vitamin C: 23.7mg | Calcium: 25mg | Iron: 0.6mg
Nutrition Facts
Keto Thai Veggie Salad
Amount Per Serving
Calories 76 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 2mg1%
Sodium 451mg20%
Potassium 285mg8%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 1680IU34%
Vitamin C 23.7mg29%
Calcium 25mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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