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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Adapted from several Thai salad recipes. Let the salad marinate for at least an hour ( cook time ) to develop the flavors. Serve on top of crisp iceberg or romaine lettuce leaves. Add cooked chicken or shrimp for an entree salad. Ingredients:
2 1/2 tablespoons lime juice (1 lime) |
2 1/2 tablespoons splenda brown sugar blend |
1 tablespoon chili sauce (unsweetened) |
1 garlic clove (minced or pressed) |
1 tablespoon fish sauce |
1 1/2 lbs papayas (5-6 cups shredded) |
2 medium carrots, shredded |
1/2 english cucumber, peeled and thinly sliced |
15 cherry tomatoes, halved |
1 tablespoon cilantro, chopped (or thai basil) |
3 tablespoons peanuts, chopped |
Directions:
1. For dressing:.
2. Mix lime juice, garlic, chili sauce and fish sauce in a small bowl.
3. Add Splenda brown sugar blend and whisk until dissolved.
4. For salad:.
5. Peel papaya, seed & grate on a mandolin.
6. Place 1/3 of sliced papaya in a heavy zip lock type bag.Using the smooth side of a meat pounder (or rolling pin) pound papaya to soften.
7. Add to bowl and repeat with remaining sliced papaya. (Skip this step if you grated the papaya).
8. Add tomatoes, carrots, cucumber, cilantro and dressing to grated or sliced/pounded papaya.
9. Toss to combine and let sit 60 minutes to flavor.
10. Serve on a bed of chopped lettuce or in individual lettuce leaves.
11. Sprinkle on peanuts and toss immediately before serving.
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