Papaya Salad with Chili Vinaigrette
| Serves: | Total Time: |
|---|---|
| 2 | 30 min |
Directions
- Whisk Chili Vinaigrette, dried shrimp, garlic cloves in a bowl. Set aside.
- Cook green beans in medium saucepan of boiling salted water until just tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces.
- Peel papaya using a julienne peeler to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, scallions, and green beans.
- To serve pour Chili Vinaigrette over salad.
Annie
Team Member
Annie enjoys traveling the world and exploring great restaurants to draw recipe inspiration for her own kitchen.
Ingredients
- Cindy's Kitchen Chili Vinaigrette
- 2 tablespoons dried shrimp, chopped
- 4 garlic cloves, minced
- 4 ounces green beans
- 1 1 1/2- to 1 3/4-pound green papaya, peeled, halved, seeded
- 4 ounces cherry tomatoes, halved
- 1 cup chopped fresh cilantro
- 2 scallions, very thinly sliced