Ingredients with Measurements:
- 1 green papaya, peeled and shredded
- 1 ripe mango, peeled and sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped roasted peanuts
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- 1 red chili pepper, sliced
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the shredded green papaya, sliced mango, halved cherry tomatoes, chopped cilantro, chopped mint, and chopped roasted peanuts.
2. In a small bowl, whisk together the fish sauce, lime juice, brown sugar, minced garlic, and sliced red chili pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 4.
Nutritional information:
- Calories: 160
- Fat: 6g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
Substitutions for ingredients:
- If you can't find green papaya, you can use jicama or cucumber instead.
- If you don't have fish sauce, you can use soy sauce instead.
- If you don't have brown sugar, you can use honey or maple syrup instead.
- If you don't like spicy food, you can omit the red chili pepper.
Variations:
- You can add cooked shrimp or chicken to make this salad a main dish.
- You can add sliced avocado for extra creaminess.
- You can add sliced red onion for extra crunch.
Tips and tricks:
- Use a julienne peeler or a mandoline to shred the green papaya.
- Make sure to taste the dressing before pouring it over the salad and adjust the seasoning as needed.
- You can make the salad ahead of time, but wait to add the dressing until just before serving.
Storage instructions:
- This salad is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is meant to be served cold, so there's no need to reheat it.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped cilantro, mint, and peanuts.
Garnishes:
- Chopped cilantro, mint, and peanuts.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Steamed rice or rice noodles.
Troubleshooting advice:
- If the salad is too spicy, add more lime juice and brown sugar to balance the flavors.
- If the salad is too dry, add more dressing.
Food safety advice:
- Make sure to wash the green papaya, mango, cherry tomatoes, cilantro, and mint before using them.
Food history:
- Green papaya salad is a traditional dish from Southeast Asia, especially Thailand and Vietnam.
Flavor profiles:
- This salad is sweet, sour, salty, and spicy.
Serving suggestions:
- Serve this salad as a side dish or a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai
Taste: Tangy, Sweet, Sour, Spicy, Refreshing