Raw papaya and raw mango salad Recipe

Recipe By Slurrp

Raw papaya and raw mango salad is a refreshing and tangy dish that combines the crispness of raw papaya and the sourness of raw mango. This salad is packed with flavors and is a perfect balance of sweet, sour, and spicy. It is a popular dish in Southeast Asian cuisine and is often served as a side dish or appetizer. The combination of crunchy vegetables, zesty dressing, and aromatic herbs makes this salad a delightful and healthy option for any meal.

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13 Rating -
Rate
Vegdiet
20minstotal
15minsPrep
5minsCook
20m.total
15m.Prep
5m.Cook
Raw papaya and raw mango salad
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Ingredients for Raw papaya and raw mango salad Recipe

  • 1/4 Raw Papaya, Peeled And Julienned
  • 1/4 Raw Mango, Peeled And Julienned
  • 1/4 Small Onion, Thinly Sliced
  • 0.06 cup Chopped Cilantro
  • 0.06 cup Chopped Mint Leaves
  • 1/2 tablespoon Lime Juice
  • 1/2 tablespoon Fish Sauce
  • 1/4 tablespoon Sugar
  • 0.13 teaspoon Chili Flakes
  • as required Crushed Peanuts Or Sesame Seeds For Garnish

Directions: Raw Papaya And Raw Mango Salad Recipe

Cooking Directions

  • STEP 1.Peel and julienne the raw papaya and raw mango.
  • STEP 2.In a bowl, mix the julienned papaya and mango with thinly sliced onions, chopped cilantro, and mint leaves.
  • STEP 3.Prepare the dressing by combining lime juice, fish sauce, sugar, and chili flakes in a separate bowl. Mix well.
  • STEP 4.Pour the dressing over the salad and toss gently to coat all the ingredients.
  • STEP 5.Let the salad sit for about 10 minutes to allow the flavors to meld together.
  • STEP 6.Serve the salad chilled and garnish with crushed peanuts or sesame seeds, if desired.

Cooking Tips

  • To make the salad more colorful, you can add julienned carrots or bell peppers.
  • Adjust the amount of chili flakes according to your spice preference.
  • For a vegan version, you can substitute fish sauce with soy sauce or tamari.
  • If you prefer a sweeter taste, you can add a bit more sugar to the dressing.
  • To make the salad more filling, you can add cooked shrimp or grilled chicken.

Storage and Serving

  • This salad is best served fresh and chilled.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Before serving leftover salad, give it a quick toss to redistribute the dressing and flavors.
Nutrition
value
67
calories per serving
5 g Fat2 g Protein4 g Carbs1 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    2g
  • Carbs
    4g
  • Fiber
    1g

MacroNutrients

  • Carbs
    4g
  • Protein
    2g
  • Fiber
    1g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    54mg
  • Iron
    3mg
  • Vitamin A
    86mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    16mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    5mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    19mg
  • Manganese
    < 1mg
  • Phosphorus
    51mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp