Green Papaya Salad
Green Papaya Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 341
- Total Fat
- 24
- Saturated Fat
- 4
- Carbohydrates
- 32
- Dietary Fiber
- 4
- Sugar
- 24
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 1077
- Total: 45 min
- Active: 40 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 341
- Total Fat
- 24
- Saturated Fat
- 4
- Carbohydrates
- 32
- Dietary Fiber
- 4
- Sugar
- 24
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 1077
- Total: 45 min
- Active: 40 min
Ingredients
4 cloves garlic, minced
5 tablespoons fresh lime juice
3 tablespoons honey
3 tablespoons fish sauce
2 dried Thai red chiles, finely chopped
5 tablespoons peanut oil
1 tablespoon chili oil
12 green beans
Salt
One 1- to 1 1/2-pound green papaya
2/3 cup cherry tomatoes, halved (can combine red and yellow tomatoes)
1 cup chopped fresh cilantro
2 green onions, very thinly sliced
3 tablespoons coarsely-chopped roasted peanuts
Directions
- Whisk together the garlic, lime juice, honey, fish sauce and chopped chiles in a medium bowl. Slowly whisk in the peanut oil and chili oil. Set aside.
- Cook the beans in a medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water.
- Peel the papaya, cut in half and discard the seeds and inner pulp. Shred the papaya on the largest holes of a box grater and place in a large bowl. Add the tomatoes, cilantro, green onions and green beans.
- Pour the dressing over the salad and toss. Sprinkle with the peanuts.
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