Prawn and green papaya salad

Total Time
  • Paw paw or papaya
    500 g, (½ green papaya)
  • Red capsicum
    1 large, cut into thin long strips
  • Cabbage, red, raw
    2 cup(s), finely shredded
  • Snowpea sprouts
    100 g
  • Green shallots
    3 individual, thinly sliced diagonally
  • lime juice
    2 tbs
  • peanut oil
    1 tbs
  • fish sauce
    2 tsp
  • caster sugar
    2 tsp
  • fresh red chilli
    1 whole, deseeded, finely chopped
  • fresh mint
    1 cup(s), leaves, torn
  • roasted peanuts
    2 tbs, unsalted, chopped
  • Prawn, school, cooked
    500 g, cooked, tails on
  1. Cut skin from papaya, then use a mandolin or julienne peeler to cut into thin strips. Combine vegetables in a large bowl.
  2. Combine juice, oil, fish sauce, sugar and chilli in a small screw-top jar and seal tightly. Shake to mix well and dissolve sugar. Drizzle over salad and toss to combine.
  3. Gently mix mint through. Transfer to a large shallow serving bowl and top with prawns then sprinkle with peanuts to serve.
TIP: Salad can be assembled up to 2 hours in advance (keep chilled), but add the snow pea sprouts, dressing, mint and peanuts close to serving time.

Start eating better than ever!