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
More From Cooking Light
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. 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.
Green Papaya and Mango Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead, No-Cook
- CUISINE: Asian
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- COOKING METHOD: Marinate
- PUBLICATION: Cooking Light
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