Green Papaya and Mango Salad

recipe
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.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Kathy Kitchens Downie, RD,

Cooking Light

October 2008