I am pretty much obsessed with green papaya salad since a recent trip to Thailand but it is so hard to find green papayas. Literally six stores later, including two specialty Asian markets, and no green papaya to be found. So I decided to make a salad inspired by traditional green papaya salad using mangoes. If you want a more traditional version, look for unripe mangoes – the greener the better. For a sweeter version, ripe mangoes work great. It’s delicious both ways and the perfect side dish for warmer months.
Thai Inspired Mango Slaw
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- 2 U garlic cloves
- 1 U Thai red chili (more to taste)
- 1/2 cup green beans
- 1 U lime, juice
- 2 tsp. fish sauce (or soy sauce)
- 2 tsp. palm sugar (or brown sugar)
- 2 U mangoes, peeled and cut into matchsticks or shredded
- 1 cup broccoli slaw
- 1/2 cup cherry tomatoes, halved
- 2 tbsp. peanuts
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If you have a mortar and pestle, add the garlic and red chiles and pound roughly a few times. The more you pound it down, the stronger the garlic flavor and more heat you will get. If you don’t have a mortar and pestle, just use a wooden spoon in a bowl to press into the garlic and peppers a few times.
Add the green beans, fish/soy sauce, sugar, and lime juice. Pound down (and/or mix) until the sugar dissolves.
Add the mango, broccoli slaw, and tomatoes. Mix together and taste. Add more fish sauce/soy sauce for salt and more lime juice for sour.
Top with peanuts.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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