Vietnamese · Lunch
Green Papaya Salad with Dried Beef
Green papaya salad featuring shredded unripe papaya with dried beef, fresh herbs, roasted peanuts, and pickled vegetables in a dressing of lime juice, fish sauce, and sugar. Lightly pounded to soften the papaya while preserving its crisp texture. Served cold as a bright, textured starter.
$6
25 minsPrep
0 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
356Calories
25.8gProtein
13.4gFat
30.2gCarbs
17.1gSugar
5.9gFiber
2395mgSodium
51mgChol
2.5gSat Fat
820mgPotassium
78mgCalcium
2.8mgIron
1.2mcgVitamin B12
62mgVitamin C
gluten-free
low-calorie
low-cholesterol
high-fiber
sweet-heat
thirty-min-meals
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Peel the green papaya and shred into thin strands using a julienne peeler or mandoline. Julienne the carrot and slice the chili thinly. Sprinkle papaya and carrot with salt and let sit 10 minutes until strands soften slightly and release liquid.
2
Build
In a mortar, lightly pound the garlic and chili for 30 seconds until bruised and fragrant. Whisk together fish sauce, lime juice, sugar, and oil in a small bowl until sugar dissolves.
3
Toss
Drain excess liquid from papaya and carrot. Add dried beef, tomato, half the peanuts, pounded garlic-chili mixture, dressing, and mint. Toss by hand for 1 minute until every strand glistens.
4
Plate
Mound salad on a plate, scatter basil and remaining peanuts on top, and serve immediately while papaya is crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g dried shredded beef
- 3 cups300g green papaya
- 4 tbsp4 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp sugar-white
- 2 clove2 clove garlic
- 22 small chili-fresh
- 1212 cherry tomato
- 4 tbsp28g roasted peanut
- 2 tbsp2 tbsp carrot
- 1212 mint leaves
- 1212 basil leaves
- 2 tsp2 tsp vegetable-oil
