Papaya Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 177
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 19
- Dietary Fiber
- 5
- Sugar
- 11
- Protein
- 13
- Cholesterol
- 0
- Sodium
- 997
- Total: 45 min (includes siting time)
- Active: 35 min
Ingredients
1/2 cup lime juice
1/4 cup fish sauce
4 teaspoons palm sugar
2 Thai chiles, thinly sliced
2 cloves garlic, grated
One 3-ounce package dried shrimp
Kosher salt
4 Chinese long beans, cut into 2-inch pieces
One 1 1/2- to 2-pound green (unripe) papaya, peeled and seeded
1 cup shredded carrots
1/2 cup roasted peanuts, chopped, plus more for garnish
6 cherry tomatoes, quartered
3 scallions, thinly sliced
1/4 cup fresh cilantro leaves, plus more for garnish
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.