Thai · Lunch
Spicy Green Papaya Salad (Low-Chol)
Shredded green papaya pounded with cherry tomatoes, green beans, garlic and chili in a lime and fish sauce dressing, finished with roasted peanuts. Tangy, hot and salty with no added cholesterol, this Thai salad delivers crunch and heat in a light, fresh single-bowl portion.
$4
20 minsPrep
0 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
215Calories
7.8gProtein
8.2gFat
29.2gCarbs
14.1gSugar
6.5gFiber
1380mgSodium
4mgChol
1.2gSat Fat
725mgPotassium
82mgCalcium
2.3mgIron
0.3mcgVitamin B12
74mgVitamin C
gluten-free
low-cholesterol
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Peel and shred the green papaya on a mandoline or box grater into thin strips.
2
Prep
Halve the cherry tomatoes and cut the green beans into 1-inch pieces.
3
Prep
In a mortar, pound the garlic and Thai chilies with a pestle until crushed and aromatic.
4
Build
Add the green beans and cherry tomatoes to the mortar; lightly bruise until the tomatoes release juice.
5
Build
Add the papaya, fish sauce, lime juice and brown sugar; pound and toss for 1 to 2 minutes.
6
Plate
Transfer to a plate, scatter roasted peanuts over the top and serve immediately while crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g green papaya
- 44 cherry tomatoes, halved
- 66 green beans, cut into 1-inch pieces
- 4 cloves4 cloves garlic
- 44 Thai chilies
- 2 tbsp2 tbsp fish sauce
- 3 tbsp3 tbsp lime juice
- 2 tsp2 tsp brown sugar
- 28g28g roasted peanuts
