There’s nothing better on a hot day than this fresh, bright, crunchy salad.
I’ve made it for lunch, potlucks, and light dinners—it always disappears fast.
This salad is all about contrast: creamy silken tofu, crunchy green papaya, juicy mango, fresh herbs, and a zippy chili-lime dressing.
It’s fast, filling, and feels like sunshine on a plate.
Why I Love This Recipe
This salad feels like vacation food—fresh, bright, and exciting. I first tried something like this at a Thai café, and I couldn’t stop thinking about it. So I made my own, simpler, easier version for home.
What I love most:
- It’s no-cook and done in 20 minutes.
- Silken tofu is a creamy, protein-packed base.
- The mango and papaya give a sweet-tart bite that balances the heat.
- It’s super refreshing and light but keeps me full.
- Great for hot days when you don’t want to turn on the stove.
🍽 Servings & Time
Servings: 4
Prep Time: 20 minutes
Cook Time: 0 minutes
✅ Macros (Per Serving, approx.)
- Calories: 260
- Protein: 11g
- Fat: 10g
- Carbs: 32g
- Fiber: 5g
Why This Recipe Works (Quick Science)
- Silken tofu absorbs the bright chili-lime dressing, acting like a creamy, soft sponge.
- Green papaya and peanuts bring crunch to balance the softness of tofu and mango.
- The lime juice brightens everything while balancing the richness of the tofu and sweetness of the mango.
- Thai basil and cilantro add cooling, herby freshness to round out the heat from the chili.
🍴 What You’ll Nee
Ingredients:
- 1 block (14 oz) silken tofu, drained and diced
- 1 cup green papaya, peeled and shredded
- 1 cup ripe mango, diced
- 1/3 cup roasted peanuts, roughly crushed
- 1/4 cup fresh cilantro leaves
- 1/4 cup Thai basil leaves (optional)
- 1 small red chili, thinly sliced (adjust to taste)
- 3 tbsp lime juice (about 2 limes)
- 1 tbsp fish sauce (or soy sauce for vegan option)
- 1 tbsp maple syrup or honey
- 1 garlic clove, finely minced
- 1 tbsp neutral oil (optional, helps soften the sharpness of lime)
Tools:
- Large mixing bowl
- Small whisk or fork
- Chef’s knife
- Cutting board
- Vegetable peeler or julienne peeler
- Measuring cups & spoons
🔍 Pro Tips
- Drain your tofu on a paper towel for 5-10 minutes to reduce excess water.
- Use a julienne peeler for perfect papaya shreds—easier than a knife.
- Taste the dressing before tossing—adjust the chili, lime, or sweetener to your liking.
- Add mango last to prevent it from getting too soft while mixing.
- Chill the salad for 10 minutes before serving for the best flavor.
🛠 Tools Needed
- Large mixing bowl
- Small whisk or fork
- Chef’s knife
- Cutting board
- Julienne peeler (or box grater)
- Measuring cups and spoons
🔄 Substitutions & Variations
- No green papaya? Use shredded carrots or cucumber.
- Make it vegan: swap fish sauce for soy sauce or coconut aminos.
- Extra protein: add cooked shrimp or tempeh.
- Spice level: leave out the chili for a mild version.
- Nuts: swap peanuts for cashews or sunflower seeds.
🕒 Make-Ahead Tips
- Prep the papaya, mango, and tofu a day ahead. Store separately.
- Make the dressing and store in the fridge for up to 3 days.
- Toss everything together right before serving.
🥗 Step-by-Step Instructions
Step 1: Dice the Silken Tofu
Gently cut silken tofu into bite-sized cubes. Pat dry on paper towels to remove excess moisture.
Step 2: Shred the Green Papaya
Peel the green papaya, then use a julienne peeler or box grater to shred 1 cup of papaya into thin strips.
Step 3: Dice the Mango
Cut a ripe mango into small cubes, juicy and vibrant yellow.
Step 4: Make the Chili-Lime Dressing
In a small bowl, whisk together lime juice, fish sauce (or soy sauce), maple syrup, minced garlic, thinly sliced chili, and neutral oil until combined.
Step 5: Toss Everything Together
In a large mixing bowl, gently toss diced tofu, shredded papaya, diced mango, and the chili-lime dressing until coated. Add crushed peanuts, cilantro, and Thai basil last. Toss again lightly.
Step 6: Serve and Garnish
Transfer the salad to a serving dish. Top with extra peanuts, cilantro, and a few thin chili slices for garnish.
🥡 Leftovers & Storage
- Best eaten fresh, but you can store leftovers in the fridge for 1 day.
- Store the dressing separately to keep the salad from getting soggy.
- Freshen it up the next day with a little extra lime juice.
🌟 Common Mistakes
- Using firm tofu—it’s not the same! Silken tofu is soft and creamy.
- Skipping the papaya—it adds crunch and balances the mango’s sweetness.
- Over-mixing the salad, which can break apart the tofu.
- Forgetting to taste the dressing before tossing.
- Cutting mango too early—it can get mushy if it sits too long.
🥢 What to Serve With
- Sticky rice or jasmine rice for a heartier meal.
- Grilled shrimp or chicken skewers on the side.
- Summer rolls or fresh spring rolls.
- Thai iced tea or coconut water to drink.
📋 Meal Plan Ideas
- Lunch: Serve on top of mixed greens.
- Dinner: Pair with rice and grilled tofu or shrimp.
- Potluck: Double the recipe and let it be the star.
- Meal Prep: Prep the dressing and veggies ahead, then toss at the last minute.
❓ FAQ
Can I use canned mango?
Fresh is best, but canned mango in juice (drained well) works in a pinch.
What’s a good sub for green papaya?
Shredded carrots or cucumber strips work great.
Is this spicy?
You control the heat. Start with half the chili and taste.
Can I make it ahead?
Prep the parts, store separately, and toss before serving.
Does the tofu fall apart?
If you toss gently, silken tofu holds its shape beautifully in this salad.
💬 Final Thoughts
This salad is a little bit tropical, a little bit Thai, and totally crave-worthy. Give it a try and let me know how it went in the comments! I’d love to hear your spin on it—or answer any questions you have.