Green Papaya and Mango Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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) |
Directions:
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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