Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Papaya Salad
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- Level: Easy
- Total: 45 min (includes siting time)
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 177
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 13 g
- Cholesterol
- 0 mg
- Sodium
- 997 mg
Unripe papaya provides the perfect blank canvas to carry the sweet and salty flavors of a spicy lime dressing.
- Level: Easy
- Total: 45 min (includes siting time)
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 177
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 13 g
- Cholesterol
- 0 mg
- Sodium
- 997 mg
Ingredients
Directions
Special equipment:
a mandoline- Add the lime juice, fish sauce, palm sugar, chiles and garlic to a small bowl and whisk to combine. Add the dried shrimp and set aside for at least 15 minutes.
- Meanwhile, bring a medium pot of salted water to a boil and set up a bowl of ice water. Add the long beans to the boiling water and cook until just tender, about 5 minutes. Drain and cool in the ice water. Drain and set aside.
- Julienne the papaya with a mandoline and put in a large bowl. Add the carrots, peanuts, tomatoes, scallions and long beans and toss to combine.
- Add the dressing with the shrimp to the salad, then add the cilantro leaves and toss to combine. Transfer to a large serving dish and top with additional peanuts and cilantro leaves.
