Asian Papaya Salad
Fresh, healthy and 100% moreish!
Servings 2 people
Calories 449kcal
Ingredients
Dressing
- 1-2 red chili roughly chopped
- 3 dashes fish sauce optional
- 2 cloves garlic roughly chopped
- 1 thumbsize ginger roughly chopped
- 1/2 tsp shrimp paste optional
- 10 g palm sugar
- 3 tbsp olive oil
- 1 tbsp lime juice
Salad
- 75 g beansprouts
- 1 carrot julienned
- 1 spring onion finely sliced
- 1-2 red chili julienned
- 75 g snow peas julienned
- 200 g papaya grated
- 50 g peanuts chopped
- 1 handful coriander
- 1 handful thai basil
- 1 handful mint
Optional Garnish
- crispy shallots
- sesame seeds
- black sesame seeds
Instructions
Dressing
- Place all ingredients in a pestle & mortar and mix/bash together into a smooth(ish) salad dressing consistency
Salad
- Place all ingredients into a large mixing bowl and toss together, add 1/2 dressing and toss together adding more dressing as necessary
- Sprinkle with crispy shallots, sesame seeds and fresh herbs to finish
Notes
Essential Tools
- large mixing bowl
- chef knives
- chopping board
- mandoline
- pestle & mortar
- measuring utensils
Tips/Tricks
- omitting the fish sauce & shrimp paste makes this dish vegetarian/vegan friendly. I recommend adding salt in lieu of these ingredients
- adding some shredded chicken makes this a wonderful main course/communal salad to serve at a party
- using a mandoline will help you chop the carrots easier but if you don't have one don't do a my father on it and rush off to fill your kitchen with unnecessary equipment!
- I used 1.5 chilis in both the dressing and salad and I found it the perfect balance of heat to freshness
Nutrition
Calories: 449kcal | Carbohydrates: 31g | Protein: 12g | Fat: 34g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 197mg | Potassium: 666mg | Fiber: 7g | Sugar: 17g | Vitamin A: 2108IU | Vitamin C: 161mg | Calcium: 74mg | Iron: 3mg