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Green Papaya Salad with Sweet Chilli Dressing

This super fresh papaya salad is a perfect accompaniment to my Prawn & Coconut Betel Leaves and Whole Baked Fish in Banana Leaf. The flavours in this dish take me back to holidays in Thailand, full of flavour, balance and a little spice! 

NOGO Sauces FODMAP recipe. Green papaya and carrot salad in bowl.

Serves 4.

1 green papaya, peeled, seeded and coarsely shredded (julienned)
2 carrots, julienned
1/3 cup fresh coriander leaves, washed well and dried
4 tbsp crushed peanuts, lightly roasted
2 tbsp fish sauce
1/4 cup (60ml) fresh lime juice
4 tbsp NOGO Sweet Chilli Sauce

1. Mix papaya, carrots, coriander and crushed peanuts together in a bowl.
2. In a jar, add fish sauce, lime juice and Sweet Chilli Sauce, put on the lid and mix well. 
3. Pour the dressing over the salad and mix through.
4. Add additional coriander sprigs to garnish.
5. Enjoy! 

Note: An Asian vegetable grater is the best thing to use to get the pieces of papaya and carrots just right.