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Papaya Salad with Chili Vinaigrette

Serves: Total Time:
2 30 min

Directions

  1. Whisk Chili Vinaigrette, dried shrimp, garlic cloves in a bowl. Set aside.
  2. 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.
  3. Peel papaya using a julienne peeler to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, scallions, and green beans.
  4. To serve pour Chili Vinaigrette over salad.
Cindys Note
Chef

Annie
Team Member

Annie enjoys traveling the world and exploring great restaurants to draw recipe inspiration for her own kitchen.

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http://www.cindyskitchen.com

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
*NEW* Chili Vinaigrette Sriracha Style Image

This recipe was made using *NEW* Chili Vinaigrette Sriracha Style.

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