Low Sodium Thai Green Papaya Salad

Total time25 min

Prep time25 min

Cook time0 min

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Ingredients

4 servings

For the salad

1 medium green (unripe) papaya, about 1 ½ lb
6 oz green beans, trimmed and cut into 1 ½-inch pieces
Birds Eye Steamfresh Cut Green Beans Frozen Vegetables - 10 Oz Birds Eye Steamfresh Whole Green Beans Frozen Vegetables - 10.8 Oz Pero Farms Green Beans Organic - 12 Oz
Kroger No Salt Added Cut Green Beans
O Organics Green Beans Cut No Salt Added - 14.5 Oz
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1 cup cherry tomatoes, halved
3 scallions (green tops only), thinly sliced
¼ cup fresh cilantro leaves
⅓ cup dry-roasted peanuts, roughly chopped

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
2 tbsp fish sauce
1 tbsp honey
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp fresh ginger, finely grated
½ tsp turmeric
1–2 thai chiles or ½ tsp red pepper flakes, to taste

For serving

lime wedges, for serving (optional)
extra dry-roasted peanuts, for serving (optional)

Instructions

1
Shred the peeled, seeded papaya using the large holes of a box grater or a julienne peeler to produce long, thin strands. You should have about 4 cups of shredded papaya. Transfer to a large mixing bowl.
2
If you have a mortar and pestle, lightly pound the green beans in batches — 4 to 5 firm strikes each — until they are slightly bruised and split but still hold their shape. If you don't have a mortar, place the beans in a zip-top bag and roll firmly with a rolling pin. Add the bruised beans to the bowl with the papaya.

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