Salads
Green Papaya Salad with Lime
Ingredients
- - 1 green (unripe) papaya, peeled and julienned
- - 1 carrot, julienned
- - 2 tbsp lime juice
- - 1 tbsp fish sauce (or salt, for a vegetarian version)
- - 1 tsp sugar
- - 1 small chilli, finely sliced (optional)
Method
- Combine the julienned papaya and carrot in a large bowl.
- Whisk the lime juice, fish sauce (or salt) and sugar together until dissolved.
- Pour the dressing over the papaya and carrot and toss well.
- Add sliced chilli if using, and toss again.
- Rest for 10 minutes to allow the flavours to soften slightly before serving.
Introduction: Unripe papaya grows abundantly across the islands, and this crisp, tangy salad puts it to good use as a light accompaniment to grilled fish or richer coconut-based mains.
Cultural Background: Unripe papaya grows abundantly across the islands, and this crisp, tangy salad puts it to good use as a light accompaniment to grilled fish or richer coconut-based mains.
Tips: Choose a papaya that is fully green and firm; a ripening papaya will be too soft to julienne well.
Variations: Crushed roasted peanuts can be scattered on top for added crunch. Use salt in place of fish sauce for a fully vegan version.
Storage: Best eaten within a few hours of preparing.
Reheating: Served cold; not reheated.
Nutrition: Approx. 70 kcal per serving, 0.5g fat, 15g carbohydrate, 1g protein.
FAQs
Q: Is this dish spicy?
A: Chilli is optional and can be left out entirely for a milder version.