Hawaiian Green Papaya Salad Recipe

Recipe By Slurrp

Hawaiian Green Papaya Salad is a refreshing and vibrant dish that combines the flavors of tropical fruits and vegetables. The salad features shredded green papaya, juicy pineapple, crunchy bell peppers, and fragrant herbs, all tossed in a tangy and slightly spicy dressing. This salad is perfect for hot summer days or as a side dish for grilled meats. It is light, healthy, and bursting with tropical flavors.

4.1
15 Rating -
Rate
Vegdiet
50minstotal
15minsPrep
50m.total
15m.Prep
Hawaiian Green Papaya Salad
plan
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ingredients serve

Ingredients for Hawaiian Green Papaya Salad Recipe

  • 1 Green Papaya, Peeled And Shredded
  • 1 cup Diced Pineapple
  • 1 Red Bell Pepper, Thinly Sliced
  • 1 Yellow Bell Pepper, Thinly Sliced
  • 1/4 cup Chopped Fresh Cilantro
  • 1/4 cup Chopped Fresh Mint
  • 1/4 cup Lime Juice
  • 2 tablespoon Fish Sauce
  • 1 tablespoon Sugar
  • 1/2 teaspoon Chili Flakes
  • as per your need Additional Herbs And Crushed Peanuts For Garnish

Directions: Hawaiian Green Papaya Salad Recipe

Cooking Directions

  • STEP 1.Peel and shred the green papaya using a grater or a mandoline slicer.
  • STEP 2.In a large bowl, combine the shredded papaya, diced pineapple, sliced bell peppers, and chopped herbs.
  • STEP 3.In a separate small bowl, whisk together lime juice, fish sauce, sugar, and chili flakes to make the dressing.
  • STEP 4.Pour the dressing over the salad and toss well to combine.
  • STEP 5.Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  • STEP 6.Serve the Hawaiian Green Papaya Salad chilled, garnished with additional herbs and crushed peanuts, if desired.

Cooking Tips

  • Choose a green papaya that is firm and unripe for the best texture and flavor.
  • If you can't find green papaya, you can substitute it with green mango or jicama.
  • Adjust the amount of chili flakes according to your spice preference.
  • For added crunch, you can sprinkle toasted coconut flakes or crushed cashews on top of the salad.

Storage and Serving

  • Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
  • Before serving, give the salad a good toss to redistribute the dressing and flavors.
  • This salad can be enjoyed as a light lunch or as a side dish with grilled chicken or seafood.
Nutrition
value
1132
calories per serving
55 g Fat49 g Protein102 g Carbs109 g FiberOther

Current Totals

  • Fat
    55g
  • Protein
    49g
  • Carbs
    102g
  • Fiber
    109g

MacroNutrients

  • Carbs
    102g
  • Protein
    49g
  • Fiber
    109g

Fats

  • Fat
    55g

Vitamins & Minerals

  • Calcium
    1028mg
  • Iron
    26mg
  • Vitamin A
    5924mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    3mg
  • Vitamin B3
    23mg
  • Vitamin B6
    2mg
  • Vitamin B9
    262mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    48mg
  • Vitamin E
    4mg
  • Copper
    4mcg
  • Magnesium
    899mg
  • Manganese
    6mg
  • Phosphorus
    1145mg
  • Selenium
    62mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp