Southeast Asian green papaya salad {paleo}
Make this fresh green papaya salad in just five minutes with pre-shredded green papaya from a pan-Asian market
Ingredients
- 1 clove garlic smashed with the flat blade of a chef's knife, peeled and finely minced
- 2 limes juiced (1/4 cup)
- 1 tbsp coconut aminos or fish sauce (use coconut aminos for vegan and soy-free version)
- 1 teaspoon coconut sugar (organic) can use white sugar
- 1 hot pepper (Thai) thinly sliced
- 4 cups green papaya finely shredded (use mandoline, spiralizer, food processor [grating disc], or box grater
- 1 carrots finely shredded, optional
- 1 handful mint leaves (fresh) about 1/2 cup, chopped
- 1 tomatoes Roma, chopped
- 1 ounce cashews raw, chopped, toasted in a skillet until golden, or peanuts, crushed
- 1/4 cup onions (fried) from Asian market, optional
Instructions
- Whisk together the garlic, lime juice, coconut aminos or fish sauce, sugar, and hot pepper.
- Put the papaya, carrots if using, mint, and tomatoes in a large serving bowl.
- Pour the dressing over and use your hands or two serving spoons to toss well. Let sit for 30 minutes to marinate, tossing occasionally.
- Serve topped with chopped nuts and fried onions if using. You can also serve this on top of spring greens, or add shredded meat or marinated tofu for a complete meal.