Green papaya salad
Serving size: Serves 4
Cuisine type: ThaiCooking time: Less than 30 minutes
Special options: Diabetic,
Egg free,
Gluten free,
Heart friendly,
Lactose free,
Low Carb,
Low cholesterol,
Low fat,
Low GICourse: Lunch,
Main,
Side dishFavourite flavours: Salad
INGREDIENTS
100g snake beans
850g green papaya
250g cherry tomatoes, quartered
3 small green Thai chillies, chopped finely
2 tablespoons finely chopped dried shrimp
¼ cup (60ml) lime juice
1 tablespoon fish sauce
1 tablespoon grated palm sugar
2 cloves garlic, crushed
¼ cup coarsely chopped fresh coriander
2 cups (120g) finely shredded iceberg lettuce
1/3 cup (45g) coarsely chopped roasted unsalted peanuts
METHOD
Cut the beans in 5cm pieces; cut pieces in half lengthways. Boil, steam or microwave the beans until just tender. Drain, rinse under cold water; drain.
Meanwhile, peel the papaya. Quarter lengthways, remove the seeds; grate the papaya coarsely.
Place the papaya and beans in a large bowl with the tomato, chilli and shrimp.
Add the combined juice, sauce, sugar, garlic and half the coriander; toss gently
to combine.
Place lettuce on serving plates; spoon papaya salad over the lettuce, sprinkle with nuts and remaining coriander.
Not suitable to freeze.
Suitable to microwave.
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