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.

Kathy Kitchens Downie, RD
Recipe by Cooking Light October 2008

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

64 calories; calories from fat 6%; fat 0.4g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 1.6g; carbohydrates 15.9g; fiber 2.3g; iron 0.6mg; sodium 240mg; calcium 22mg.
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