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A culinary kaleidoscope of deliciousness! Fresh Julienned veggies tossed in a light and tangy low carb dressing great addition to any Asian inspired meal.

On an old episode of diners, drive ins and dives I saw a thai restaurant that made a green papaya salad that looked amazing. I immediately started thinking of a way to recreate this dish with my own spin. Green papayas are just young unripened papayas and they do have less carbs than their fully ripened counterparts but still a bit higher than I wanted in my recipe. I substituted a variety of colorful veggies like zucchini, squash, carrots and peppers not only for a pretty presentation but a variety of crunchy texture.

The dressing is has a spicy tangy zip that compliments the veggies perfectly. I added mayo which isn’t traditional but adds some extra healthy fats and helps the dressing coat the veggies. This low carb dressing can be used for a variety of salads and is a great marinade for chicken and seafood as well. Sometimes I double the dressing recipe just so I have some extra on hand for adding a kick to other asian recipes.

Depending on what you’re having along with this salad you can make it a side dish to serve with shrimp or chicken but also makes a nice crunchy condiments to be served over top your main dish.after about four days the crunch of the veggies tends to go a bit limp but still has great flavor but I doubt it will last that long in the refrigerator.

Course Salad, Side Dish
Cuisine asian, Thai
Keyword quick side dish, vegetables
Prep Time 15 minutes
1 hour
Servings 8
Calories 76kcal
Author Culinary Lion

Ingredients

Instructions

  • Using a Japanese mandolin with the julienne blade carefully slice zucchini,squash and carrot into long noodle like strains.
  • Slice mini bell peppers lengthwise into matchsticks.
  • Rough chop herbs.
  • In a mixing bowl combine all remaining ingredients and whisk to combine.
  • And veggies and herbs to dressing and toss. Let sit in fridge for 30 minutes to chill and set up. Toss again each time before serving to coat veggies.

Nutrition

Calories: 76kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Cholesterol: 2mg | Sodium: 451mg | Potassium: 285mg | Fiber: 1g | Sugar: 3g | Vitamin A: 33.6% | Vitamin C: 28.7% | Calcium: 2.5% | Iron: 3.3%
Nutrition Facts
Amount Per Serving
Calories 76 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Cholesterol 2mg 1%
Sodium 451mg 19%
Potassium 285mg 8%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g 2%
Vitamin A 33.6%
Vitamin C 28.7%
Calcium 2.5%
Iron 3.3%
* Percent Daily Values are based on a 2000 calorie diet.

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