To go with the awful Thai Bean Cakes, I thought I'd try out another Thai papaya salad. I've made one before (this one) that was delicious, but this one is slightly different so I figured I'd try. Bad move. This one was not very awesome, maybe from the fish sauce? I don't know. It was not good.
Green Papaya and Mango Salad
Cooking Light, 10/08
This is a streamlined version of a favorite Thai salad. Even though fish sauce is a high-sodium ingredient, a tablespoon adds ample body and flavor to the dressing. Serve the salad as a refreshing accompaniment to spicy grilled pork or chicken.
2 cups shredded green papaya (about 1/2 pound)
2 cups cherry tomatoes, halved
1 1/2 cups (1/2-inch) cubed peeled ripe mango (about 1)
1 cup bean sprouts
2 tablespoons chopped green onions
3 tablespoons fresh lime juice
1 tablespoon fish sauce
2 teaspoons honey
1 small jalapeño pepper, chopped
Fresh cilantro sprigs (optional)
Fresh mint sprigs (optional)
1. Combine first 5 ingredients in a large bowl. Combine juice, fish sauce, honey, and jalapeño in a small bowl; pour juice mixture over papaya mixture. Toss gently to combine. Cover and let stand 30 minutes. Garnish with cilantro and mint, if desired.
Yield: 6 servings