Zucchini (Mock Green Papaya) Salad Recipe #249846
Always searching for a new way to use zucchini. I love thai green papaya salad so I substituted zucchini for the green papaya. This can also be topped with boiled shrimp or chicken breast. I adapted this recipe from one I found at: http://www.epicurious.com/recipes/food/views/10520
by Herb Lady
15 min | 15 min prep
SERVES 4
For dressing
- 1 large garlic clove, minced fine (use a garlic press)
- 3 tablespoons fresh lime juice
- 1 1/2 tablespoons asian fish sauce or soy sauce, if fish sauce flavor is too strong
- 1 tablespoon sugar
- 1 small asian red chile, chopped fine (substitute 1 tsp dried red pepper flakes)
For the salad
- 2 cups coarsly shredded zucchini
- 1 carrot, shredded fine
- 1/3 cup fresh cilantro leaves
- 2 tablespoons roasted peanuts, crushed
- In a large bowl whisk together dressing ingredients until sugar is dissolved.
- Add zucchini, carrot, and cilantro to dressing, tossing well.
- Salad may be made 2 hours ahead and chilled, covered.
- Bring salad to room temperature before serving.
- Serve salad sprinkled with peanuts.
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5 stars