Tahini Satay and Papaya Salad
A Tahini Satay and Papaya Salad that will leave you feeling like summer just got a little bit closer no matter what time of year.

Tahini Satay and Papaya Salad

This Tahini Satay and Papaya Salad is a tender smoky satay that should be part of your regular rotation. It is easy, fun, and cooked on a stick! Deliciously paired with a fresh green papaya salad. This meal will leave you feeling like summer just got a little bit closer no matter the time of year. Looking for something new to try, go no futher. This recipe is the perfect recipe to try something new at home, and switch up that regular dinner schedule.

This recipe calls for tender cubes of marinated veal cooked on a hot grill and served with a sweet and nutty tahini sauce. The green papaya salad is tart, crunchy, spicy, and refreshing and contrasts the sweet savory-ness of the marinated veal.

Veal for this Tahini Satay and Papaya Salad

This recipe calls for veal steak cut into cubes. If a veal steak, breast or roast is something you can find locally they would be great in this recipe. Veal Stew meat is often more easily accessed in grocery stores and could also be used in substitution.

If you loved trying the flavors in this recipe, next up check out our Crispy Crunchy Thai Salad ! Our friends at Homemade created this delicious recipe, check out the live cooking class video for this recipe here!

Prep Time:
30 Minutes Active, 3-5 Hours to Marinate

Cook Time:
10 Minutes



Veal Satay

  • 2 pounds veal steak, cut into 1 inch cubes
  • 1 tablespoon vegetable oil
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • Juice of one lemon
  • Wooden skewers, soaked in water

Tahini Satay Sauce

  • ⅓ cup tahini
  • ½ teaspoon sesame oil
  • 2 tablespoons coconut milk
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 teaspoon rice vinegar
  • 1 ½ tablespoons soy sauce

Lemony Papaya Salad

  • 3 tablespoons lemon juice
  • 2 tablespoons fish sauce
  • 3 tablespoons brown sugar
  • 1⁄2 teaspoon red curry paste
  • Handful cherry tomatoes, sliced into thirds
  • 1 small Persian cucumber, thinly sliced
  • 1⁄2 an apple, peeled and sliced into matchstick-size pieces 1⁄3 cup Thai basil, thinly sliced
  • 2 cups peeled, shredded green papaya
  • 1⁄3 c honey roasted peanuts, roughly chopped


Make the Satay

  1. Marinate the veal. Combine the vegetable oil, brown sugar, soy sauce, fish sauce, lime juice, and lemon. Place the cubes of veal in a shallow container or ziplock bag and cover with the marinade. Refrigerate, allow veal to marinate for 3-5 hours before grilling.
  2.  Make the satay sauce. In a small mixing bowl whisk together the tahini, sesame oil, soy sauce, coconut milk, honey, lemon juice, and rice vinegar. Set aside.
  3. Cook the veal satay. Preheat the grill to high heat. Thread the cubes of meat onto the wooden skewers so that the pieces are touching; this will make sure they don’t dry out while grilling. Grill for 3-4 minutes on each side until cooked through.

Make the Salad

  1. Prep your ingredients. Slice, peel, and shred all the herbs and veggies
  2. Make the dressing. In a large mixing bowl, combine the lemon juice, fish sauce, brown sugar, curry paste, and whisk to combine.
  3. Mix the salad. Add the other ingredients and toss to combine. If desired, top with more chopped roasted peanuts.