Green Papaya Salad
Recipe from EatingWell

This Thai-inspired salad makes use of the papayas that grow throughout Hawaii. This version is tossed with tender, sweet pea shoots. Make an extra batch of the vinaigrette to keep on hand in the refrigerator--use it as a marinade for vegetables, a flavorful dressing for fresh melon or as a sauce to splash over grilled fish or chicken.

Green Papaya Salad

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  • 1/4  teaspoon 
    freshly grated lime zest
  • 1/4  cup 
    lime juice
  • 2   tablespoons 
    finely chopped palm sugar, or packed brown sugar (see Tip)
  • 2   tablespoons 
    fish sauce
    Hawaiian chiles, or any fresh hot chiles, minced, to taste
  • 3   cups 
    matchstick-cut or julienned green papaya, (see Tip)
  • 1/2  cup 
    very thinly sliced Maui or other sweet onion
  • 1/2  cup 
    pea shoots, cut into 3-inch pieces, or bean sprouts
    Freshly ground pepper, to taste
Whisk lime zest, lime juice, sugar, fish sauce and chiles in a large bowl.
Add papaya, onion and pea shoots (or sprouts) to the vinaigrette; toss to combine. Sprinkle with pepper just before serving.

Tips: Palm sugar is an unrefined sweetener similar in flavor to brown sugar. It's sold in "pods" or as a paste in Asian markets or at
Green papaya is underripe papaya that is green and firm. Look for it in Asian markets. If you can't find one, a ripe papaya will still taste delicious in this salad.
MAKE AHEAD TIP: The vinaigrette (Step 1) will keep, covered, in the refrigerator for up to 1 week.
Nutrition information
Per Serving: cal. (kcal) 59, carb. (g) 15, fiber (g) 1, pro. (g) 1, vit. C (mg) 35.43, sodium (mg) 236, Potassium (mg) 65, Fruit () 1, Percent Daily Values are based on a 2,000 calorie diet
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