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Green Papaya and Mango Salad

Yield 6 servings (serving size: 1 cup)
This is a streamlined version of a favorite Thai salad. Even though fish sauce is a high-sodium ingredient, a tablespoon adds ample body and flavor to the dressing. Serve the salad as a refreshing accompaniment to spicy grilled pork or chicken.

Ingredients

  • 2 cups shredded green papaya (about 1/2 pound)
  • 2 cups cherry tomatoes, halved
  • 1 1/2 cups (1/2-inch) cubed peeled ripe mango (about 1)
  • 1 cup bean sprouts
  • 2 tablespoons chopped green onions
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoons honey
  • 1 small jalapeño pepper, chopped
  • Fresh cilantro sprigs (optional)
  • Fresh mint sprigs (optional)

Nutrition Information

  • calories 64
  • caloriesfromfat 6 %
  • fat 0.4 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 1.6 g
  • carbohydrate 15.9 g
  • fiber 2.3 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 240 mg
  • calcium 22 mg

How to Make It

  1. Combine first 5 ingredients in a large bowl. Combine juice, fish sauce, honey, and jalapeño in a small bowl; pour juice mixture over papaya mixture. Toss gently to combine. Cover and let stand 30 minutes. Garnish with cilantro and mint, if desired.