| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup fresh lime juice
- 3 tablespoons plus 1 teaspoon Thai fish sauce
- 1/4 cup minced shallot
- 3 Thai bird chiles or Serrano chiles, seeded and finely chopped
- 3 tablespoons coconut-palm sugar or golden cane sugar
- 1 1/2 teaspoons minced garlic
- 2 medium-large green papayas, peeled, seeds removed, and shredded or julienned (2 to 2 1/2 pounds)
- 2 carrots, peeled and shredded or julienned
- 2 tablespoons chiffonade fresh mint leaves
- 1 tablespoon chopped fresh cilantro leaves, plus 1/3 cup leaves, for garnish
- 1/2 cup finely chopped peanuts, for garnish
Instructions
- In a blender combine the lime juice, fish sauce, shallot, chiles, sugar and garlic and blend until smooth. Set aside for 15 minutes to allow flavors to blend.
- In a medium non-reactive mixing or salad bowl, combine the papayas, carrots, mint leaves and chopped cilantro. Add the dressing and toss to combine thoroughly. Garnish with the cilantro leaves and chopped peanuts. Serve immediately.
Nutrition Facts
| Calories | 158 |
| Total Fat | 6 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 715 milligrams |
| Sugar | 14 grams |
| Protein | 5 grams |
Reviews
Great recipe! Blended dressing as suggested. Believe it or not I used green peaches (had a wind damaged tree and had to find something to do with all those peaches) and they were fabulous!
Authentic recipe! 2 thumbs up! I felt this was ordered from our favorite restaurant! Do yourself a favor, blend the garlic and shallots rather than mincing by hand. Great flavor, beats Bobby flay’s recipe any day! The recipe repeats itself a couple times, a computer error of some kind. Easy enough to decipher where it repeats though.
I use one of those trendy vegetable (zucchini) noodles, instead of the young papaya. Equally as good. I think it would also work with the squash noodles.