Green papaya salad with crab recipe. Easy, healthy, and tasty seafood salad with fresh vegetables. Let me say a few words about papaya-this is one of the healthiest fruits out there. It has a very low-calories
and, is commonly consumed as a healthy snack. You can prepare different salads, drinks, and smoothies.
Papaya is also used in making tasty juices and chutneys, but the best way to eat papaya is to peel and eat it as is. Green papaya is reach of vitamins A, B, C, and K.
There are to many variations of this healthy salad, you can prepare vegan green papaya salad:
Green Papaya Salad Recipe (Vegan)
makes 6 servings
Ingredients: For the Dressing: 1/3 cup (80 ml) rice vinegar, 3 tablespoons (45 ml) maple syrup, 1 tablespoon (15 ml) soy sauce, 1 teaspoon (5 ml) kosher salt, 2 cloves garlic, peeled and minced, 2 tablespoons (30 ml) chopped fresh shallots, 1-2 Thai chili peppers, sliced
For the Salad: 1 medium green papaya, peeled, pitted, and shredded, 1 large carrot, peeled and julienned, 1/3 cup (80 ml) fresh mint leaves, chopped, 2 Persian cucumbers, julienned, 4 tablespoons (60 ml) toasted sunflower seeds
Instructions: To Make dressing: In a small mixing bowl, combine all dressing ingredients. Mix well and set aside.
To Make the Salad: In a large mixing bowl, combine the green papaya, carrots, cucumber, mint, and sunflower seeds. Toss well, then pour in the dressing and toss again to coat the vegetables with dressing. Serve immediately.
Spicy Green Papaya Salad Recipe
Ingredients: 6 medium peeled and dried shrimp, 1 1/2 pounds (720 g) green papaya, peeled, seeded and julienned, 2 small Thai chilies, seeded and coarsely chopped, 1 large garlic clove, peeled and halved, 1/4 cup (60 ml) plus 3 tablespoons (45 ml) light brown sugar, 1/4 pound green beans, halved crosswise, 3 tablespoons (45 ml) freshly squeezed lime juice, 2 tablespoons (30 ml) Asian fish sauce, 24 cherry tomatoes, cut into halves, 1/3 cup (80 ml) coarsely chopped roasted, salted peanuts
Instructions: Place dried shrimp in a small bowl. Pour water over. Allow to stay for about 5 minutes, then drain and cut shrimp into thirds.
In a blender, combine chilies and halved garlic. Blend until it forms a coarse paste. Add shrimp and sugar. Blend again. Add green beans and process well. Pour in the lime juice and fish sauce and stir well until sugar has been dissolved.
Remove the shrimp mixture from the blender and transfer to a serving plate. Add the remaining ingredients and toss well. Serve immediately.
- 1 large carrot, peeled and julienned
- 1 green papaya, peeled, seeded, and julienned
- 1 small cucumber, unpeeled, thinly sliced
- 3 oz (90 ml) rice vinegar
- 3 oz (90 ml) caster (superfine) sugar
- 1 mild red chili, seeded and sliced
- 1 large garlic clove, peeled and minced
- 6 small tomatoes, halved
- 1 tablespoon (15 ml) tamarind puree
- 2 tablespoons (30 ml) freshly squeezed lime juice
- 4 tablespoons (60 ml) Asian fish sauce
- 1/2 pound (240 g) crabmeat
- 1 cup (250 ml) chopped green onions
- 1 cup chopped fresh basil leaves
In a small ming bowl, combine the rice vinegar and castor sugar. Mix until sugar dissolved completely.
Add sliced cucumber, green papaya, and carrot. Toss well. Set aside for 30 minutes.
In a mortar, combine the chili, garlic, and sugar. Pound with a pestle, then add halved tomatoes and bruise lightly.
Stir in the tamarind puree, lime juice, and fish sauce.
Drain reserved papaya mixture, then toss with tomato dressing. add remaining ingredients and toss lightly. Serve immediately.