Green Papaya and Mango Salad

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

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Nutritional Information

Amount per serving
  • Calories: 64
  • Calories from fat: 6%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.6g
  • Carbohydrate: 15.9g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 240mg
  • Calcium: 22mg

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. 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.
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