Description
A zesty, Thai-inspired salad combining crispy green papaya with carrots, herbs, and a bold dressing of lime, fish sauce, and sweetener. Quick, customizable, and bursting with tangy, spicy, and nutty layers.
Ingredients
1 medium green papaya, peeled and shredded
1 cup carrots, shredded
1 cup cilantro, chopped
1/2 cup Thai basil or mint leaves
2 stalks scallions, thinly sliced
1/2 cup roasted peanuts or cashews
1 medium red chili, deseeded and chopped
2 tbsp lime juice, freshly squeezed
2 tbsp fish sauce, or soy sauce for vegan
1 tbsp maple syrup or palm sugar
1 clove garlic, minced
1 tbsp rice vinegar, optional
Instructions
Wash and shred green papaya, then toss with carrots and herbs
In a small bowl, whisk lime juice, fish sauce, maple syrup, garlic, chili, and rice vinegar
Toss dressing with papaya mixture until evenly coated
Top with scallions and roasted nuts; serve chilled or at room temperature
Notes
Adjust chili quantity for spiciness
Use cashews if allergic to peanuts
For maximum crunch, refrigerate 5-10 minutes before serving
Store in airtight container for up to 24 hours
- Prep Time: 10
- Cook Time: 10
- Category: Lunch
- Method: Toss
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 6g
- Sodium: 2400mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg