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.
Time: 35 minutesIngredients
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 importfood.com.
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.
If preparing ahead of time: The vinaigrette (Step 1) will keep, covered, in the refrigerator for up to 1 week.
- Dietary Fiber
- Monounsaturated Fat
- Saturated Fat
- Vitamin C (60% daily value)
- Carbohydrate Servings
- 1 fruit