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This Thai-inspired salad makes use of the papayas that grow throughout Hawaii. This version is tossed with tender, sweet pea shoots. Make an extra batch of the vinaigrette to keep on hand in the refrigerator--use it as a marinade for vegetables, a flavorful dressing for fresh melon or as a sauce to splash over grilled fish or chicken.

Source: EatingWell Magazine, January/February 2007


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Whisk lime zest, lime juice, sugar, fish sauce and chiles in a large bowl.

  • Add papaya, onion and pea shoots (or sprouts) to the vinaigrette; toss to combine. Sprinkle with pepper just before serving.


Make Ahead Tip: The vinaigrette (Step 1) will keep, covered, in the refrigerator for up to 1 week.

Tips: Palm sugar is an unrefined sweetener similar in flavor to brown sugar. It's sold in “pods” or as a paste in Asian markets or at importfood.com.

Green papaya is underripe papaya that is green and firm. Look for it in Asian markets. If you can't find one, a ripe papaya will still taste delicious in this salad.

Nutrition Facts

2/3 cup
55 calories; protein 1.4g; carbohydrates 13.3g; dietary fiber 1.3g; sugars 9.5g; fat 0.2g; saturated fat 0.1g; vitamin a iu 470.5IU; vitamin c 36.1mg; folate 26.6mcg; calcium 19.5mg; iron 0.3mg; magnesium 14.6mg; potassium 141.3mg; sodium 403mg; added sugar 4g.

1 fruit