5 tbsp fresh lime juice
3 tbsp palm sugar , or golden brown sugar, packed
2 tbsp fish sauce, plus 2 tsp
2 tbsp dried shrimp, chopped
4 garlic cloves, minced
3 chinese long beans, halved crosswise or 15 green beans
1¾ lbs green papaya, peeled, halved, and seeded
10 large cherry tomatoes, halved
1 cup fresh cilantro, chopped
2 green onions, very thinly sliced
1 fresh red Thai chile with seeds, thinly sliced
2 tbsp salted peanuts, coarsely chopped
Whisk lime juice, sugar, fish sauce, shrimp, and garlic in a medium bowl. Set dressing aside.
Cook beans in a medium saucepan of boiling salted water for about 5 minutes until crisp-tender.
Rinse under cold water. Cut into 2-inch pieces.
Using julienne peeler, peel enough papaya to measure 6 cups. Cut into 2-inch pieces. Place in a large bowl.
Add tomatoes, cilantro, green onions, chile, and green beans.
Pour dressing over; toss.
Sprinkle peanuts over and serve.
Sugar: 16g
:
Calcium: 53mg
Calories: 117kcal
Carbohydrates: 24g
Cholesterol: 12mg
Fat: 2g
Fiber: 3g
Iron: 1mg
Potassium: 400mg
Protein: 3g
Saturated Fat: 1g
Sodium: 552mg
Vitamin A: 1633IU
Vitamin C: 94mg
