Zucchini (Mock Green Papaya) Salad
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
-
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 1 1/2 tablespoons 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
directions
- 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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Reviews
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I love the clean, salty-spicey-sweet taste of papaya salad, and agree that zucchini makes a nice 'substitute' to the papaya, when you can't find it. My only comment is that readers should adjust the fish sauce-sugar-lime (or vinegar) ratios to taste, especially as some fish sauces are more salty than others. Well done to Herb Lady for taking a classic and making it approachable for other cooks.
RECIPE SUBMITTED BY
I live in Westchester, just north of New York City. I am a master gardener and I teach workshops about growing, appreciating and using herbs for school groups. I love to cook and garden. Just about everything in my garden is edible or has some herbal property. My all time favorite cookbook is The New Basics. I love to play tennis and volleyball but can't play as much as I would like to as I am slowly but steadily falling apart.