Veg thai papaya salad (without pounding Recipe

This veg Thai papaya salad is a refreshing and flavorful dish that doesn't require pounding the ingredients. It is made with shredded green papaya, carrots, bell peppers, and cherry tomatoes, tossed in a tangy dressing made with lime juice, fish sauce (or soy sauce for a vegetarian version), sugar, and chili. The salad is garnished with roasted peanuts and fresh herbs like cilantro and mint. It is a perfect side dish or light meal on its own.

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Vegdiet
15minstotal
15minsPrep
15m.total
15m.Prep
Veg thai papaya salad (without pounding
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Ingredients for Veg thai papaya salad (without pounding Recipe

  • 1/2 Green Papaya, Shredded
  • 1/2 Carrot, Shredded
  • 1/2 Red Bell Pepper, Thinly Sliced
  • 1/2 cup Cherry Tomatoes, Halved
  • 1 Juice Limes
  • 1 tablespoon Fish Sauce
  • 1/2 tablespoon Sugar
  • 3/4 I Chilies, Finely Chopped
  • 0.13 cup Roasted Peanuts, Chopped
  • as required Fresh Cilantro, For Garnish
  • as required Fresh Mint, For Garnish

Directions: Veg Thai Papaya Salad (without Pounding Recipe

Cooking Directions

  • STEP 1.In a large bowl, combine shredded green papaya, carrots, bell peppers, and cherry tomatoes.
  • STEP 2.In a separate small bowl, whisk together lime juice, fish sauce (or soy sauce), sugar, and chili.
  • STEP 3.Pour the dressing over the vegetables and toss well to combine.
  • STEP 4.Let the salad sit for about 10 minutes to allow the flavors to meld together.
  • STEP 5.Garnish the salad with roasted peanuts, cilantro, and mint before serving.
  • STEP 6.Serve the veg Thai papaya salad as a side dish or as a light meal on its own.

Cooking Tips

  • For best results, use a julienne peeler or a mandoline slicer to shred the green papaya and carrots into thin strips.
  • Adjust the amount of chili according to your spice preference.
  • If you prefer a sweeter salad, you can add a bit more sugar to the dressing.
  • To make it a complete meal, you can add grilled tofu or shrimp to the salad.

Storage and Serving

  • This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Before serving the leftovers, give the salad a good toss to redistribute the dressing and flavors.
Nutrition
value
662
calories per serving
42 g Fat23 g Protein46 g Carbs30 g FiberOther

Current Totals

  • Fat
    42g
  • Protein
    23g
  • Carbs
    46g
  • Fiber
    30g

MacroNutrients

  • Carbs
    46g
  • Protein
    23g
  • Fiber
    30g

Fats

  • Fat
    42g

Vitamins & Minerals

  • Calcium
    169mg
  • Iron
    9mg
  • Vitamin A
    1886mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    124mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    34mg
  • Vitamin E
    4mg
  • Copper
    2mcg
  • Magnesium
    351mg
  • Manganese
    2mg
  • Phosphorus
    502mg
  • Selenium
    23mcg
  • Zinc
    4mg
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