Green Papaya and Mango Salad

This is a streamlined version of a favorite Thai salad. Even though fish sauce is a high-sodium ingredient, a tablespoon adds ample body and flavor to the dressing. Serve the salad as a refreshing accompaniment to spicy grilled pork or chicken.

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 2  cups  shredded green papaya (about 1/2 pound)
• 2  cups  cherry tomatoes, halved
• 1 1/2  cups  (1/2-inch) cubed peeled ripe mango (about 1)
• 1  cup  bean sprouts
• 2  tablespoons  chopped green onions
• 3  tablespoons  fresh lime juice
• 1  tablespoon  fish sauce
• 2  teaspoons  honey
• 1  small jalapeño pepper, chopped
• Fresh cilantro sprigs (optional)
• Fresh mint sprigs (optional)

Preparation

1. Combine first 5 ingredients in a large bowl. Combine juice, fish sauce, honey, and jalapeño in a small bowl; pour juice mixture over papaya mixture. Toss gently to combine. Cover and let stand 30 minutes. Garnish with cilantro and mint, if desired.

Nutritional Information

Calories:

64 (6% from fat)

Fat:

0.4g (sat 0.1g,mono 0.1g,poly 0.1g)

Protein:

1.6g

Carbohydrate:

15.9g

Fiber:

2.3g

Cholesterol:

0.0mg

Iron:

0.6mg

Sodium:

240mg

Calcium:

22mg