Low FODMAP Thai Green Papaya Salad is crunchy, spicy, sweet and sour, and makes a great starter or a side dish. You have the option to use 12 green beans in the recipe. Make sure NOT to use snow peas or sugar snap peas, as they are high in FODMAPs.
Note for vegetarians: this has Thai fish sauce, which you can skip or replace with one of the following: 2 teaspoon soy sauce or Golden Mountain Seasoning Sauce, 20 Ounce
(vary to your liking) + 2 tablespoon water.
My top choice for garlic infused oil is Baja Precious – Glorious Garlic Infused Extra Virgin Olive Oil (750ml Bottle)
Thai Green Papaya Salad
- Serves: 6
- Category: Appetizers & Soups, Vegetarian
Ingredients
For Dressing
- 1/2 teaspoon asafetida
- 6 tablespoons freshly squeezed lime juice
- 3 tablespoons fish sauce
- 2 tablespoons maple syrup
- 1 red bird's eye chili pepper, seeded and minced finely (wear rubber gloves)
- 1 teaspoon garlic infused olive oil
For Salad
- 1 pound green papaya, peeled, seeded and coarsely shredded
- 2 carrots, shredded finely
- 2/3 cup fresh coriander leaves, washed well and spun dry
- 2 tablespoons cilantro (optional)
- 4 tablespoons crushed roasted peanuts
Instructions
- Make the dressing by whisking together the asafetida, garlic infused olive oil, lime juice, fish sauce, sugar maple syrup and chili pepper. If using sugar, whisk until it is dissolved.
- Add the papaya, carrots, coriander and cilantro to dressing. Toss well.
- Sprinkle with crushed peanuts and serve.
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