Asian-Style Green Papaya Salad

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Asian-Style Green Papaya Salad

 

3 to 4 Servings

 

30 MINUTES OR LESS

 

Green papaya is almost flavorless and readily lends

itself to an assertive dressing; for an even bolder

flavor, add diced, fresh chilies to the salad.

Remember that if you can’t find this fruit

preshredded, allow extra preparation time for

shredding your own. An Asian-style seasoned and baked

tofu adds another element of texture and flavor; if

you can’t find baked tofu, be sure at least to

select a firm variety, even if it is unseasoned.

 

8 oz. tempeh, cubed

6 oz. Asian-style baked tofu, cubed

2 Tbs. vegetable oil

3 Tbs. tamari soy sauce

4 cups firmly packed shredded green papaya

2 medium-sized tomatoes, diced

1 cup loosely packed fresh mint leaves, for garnish

3 Tbs. sesame seeds, for garnish

 

Dressing

Juice of 1 lime

3 Tbs. tamari soy sauce

2 Tbs. granulated sugar, or to taste

1 tsp. minced garlic

1 Tbs. vegetable oil

 

1. Heat oil in wok or large skillet over medium-high

heat. Stir-fry tempeh in two batches for 2 to 3

minutes, or until crispy and golden. Drain on paper

towels and place in small bowl with 3 tablespoons soy

sauce to marinate. Refrigerate to cool.

 

2. Fill serving bowl with shredded green papaya and

toss with diced tomatoes.

 

3. To make dressing, stir together lime juice, tamari

soy sauce, sugar, garlic and oil to taste. Stir until

sugar dissolves. Toss papaya and tomatoes with

dressing.

 

4. Just before serving, toss tempeh and tofu with

shredded papaya. Garnish with mint leaves and sesame

seeds and serve.

 

PER Serving: 350 CAL; 22 G PROT; 16 G TOTAL FAT (2

SAT. FAT); 28 G CARB.; 0 MG CHOL; 1600 MG SOD.; 6 G FIBER

 

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