Papaya salad
This delicious Thai papaya salad is easy and works perfectly as a side dish for a barbecue
Equipment
- julienne peeler
Ingredients
- 1 papaya
- 150 g green beans
- 1/2 mango
- 1 carrot large
- 100 gr cherry tomatoes halved
- 1 Thai chilli or more if you like it hot
Dressing
- 2 tbsp dried shrimps
- 1 clove garlic
- 2 tsp palm sugar
- 1 lime
- 3 tsp fish sauce
- 2 tsp soy sauce
Topping
- 15 grams mint chopped
- 25 gr roasted peanuts chopped
Instructions
- Blanch the green beans in boiling water for 3 minutes, then place in a bowl of ice water. Peel the papaya and remove the seeds. Cut the papaya into thin strips, this can be done easily with a special julienne peeler. Otherwise, cut it into thin slices and then into thin strips. You can do the same with the carrot and the mango.
- Soak the prawns in warm water for 5 minutes. Place them in a mortar with the garlic and palm sugar and grind to a nice paste. Add the fish sauce, soy sauce and lime juice and mix well. Chop the mint finely. Mix everything in a large bowl and taste to see if it tastes right, maybe add a little more soy sauce or lime. Sprinkle the peanuts on top. Delicious with an Asian beer!
Nutrition
Calories: 149kcal | Carbohydrates: 23g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 84mg | Sodium: 836mg | Potassium: 476mg | Fiber: 5g | Sugar: 14g | Vitamin A: 4108IU | Vitamin C: 75mg | Calcium: 94mg | Iron: 2mg