This green mango papaya salad can serve as a healthy and flavor-packed lunch or a light, refreshing side dish for dinner! The recipe notes to julienne both the papaya and the mango. To julienne a fruit or vegetable is to cut it into a thin, matchstick size. It’s helpful to first cut the mango and papaya lengthwise to create a flat surface and prevent them from rolling around on your cutting board.
For the salad:
¼ cup green papaya, julienne
¼ cup green mango, julienne
2 Chinese long beans, charred
6 grape tomatoes
½ teaspoon jalapeno chile pepper, sliced
½ teaspoon salt
pepper to taste
1 tablespoon peanuts, toasted, crushed
1 tablespoon cashews, toasted, crushed
¼ shallot, thinly sliced
For the vinaigrette:
1 teaspoon minced garlic
1 tablespoon fish sauce
juice from 2 limes
1 tablespoon sugar
Add green papaya, long beans, green mango, carrots, vinaigrette, cherry tomatoes, salt and pepper.
Using a wooden spoon, bruise the vegetables slightly so that the vinaigrette is absorbed into the vegetables.
Sprinkle the peanuts, cashews and shallots randomly over the salad.
Add all dressing ingredients into a mixing bowl. Mix the ingredients to incorporate until the sugar is dissolved. Pour over the salad.