Green papaya salad with ponzu sauce

Total time 20 mins

15 mins preparation time

5 mins cooking time

A light, refreshing Thai-style green papaya salad with a fragrant dressing made from Kikkoman Ponzu Lemon and palm sugar, topped with crunchy peanuts, coriander and basil for a crisp aromatic finish.

Ingredients

10 portion(s)

Vegetables:

1.2 kg

green papaya, cut into thin strips

300 g

carrot, cut into thin strips

200 g

cucumber, cut into thin slices

200 g

mung bean sprouts

Salad Dressing:

20 g

garlic (4 cloves)

80 g

chilli

60 g

palm sugar (or cane sugar)

60 ml

lime juice

100 ml

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

50 ml

fish sauce

Garnish:

100 g

peanuts, roasted and lightly chopped

20 g

coriander leaves

30 g

fresh Thai basil, leaves picked

Allergens:

Soy, Peanuts, Fish, Gluten

Total weight per portion:

240 g

Weight per ingredient:

Green papaya: 120 g
Vegetables: 50 g
Dressing: 30 g
Mung bean sprouts: 20 g
Garnish: 15 g

Preparation

Step 1

In a mortar, pound the garlic and chilli into a paste. Add the palm sugar and grind until sandy in texture. Add the lime juice, Kikkoman Ponzu Lemon and the fish sauce, then stir until the sugar dissolves.

Step 2

In a large bowl, combine the papaya, carrot, cucumber, mung bean sprouts and half the peanuts with the dressing, mixing thoroughly so the vegetables absorb the flavours.

Step 3

Transfer the salad into bowls and garnish with the remaining peanuts, coriander leaves and Thai basil.

Tip

For a vegan version, omit the fish sauce and add a little more Kikkoman Ponzu Lemon for balance.

Recipe-ID: F1140

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