Lemongrass-Infused Papaya and Mango Salad with Shrimp and Peanuts

A fresh lemongrass salad with papaya, mango, and shrimp topped with peanuts.

Total Time:
10 min

Servings:
10

Ingredients

½ cup fresh lime juice

¼ cup fish sauce

¼ cup sugar

2 Tbsp water

1 Tbsp lemongrass, chopped (white and light green parts only)

1 clove garlic, minced

1 red chili pepper, seeded and finely chopped (adjust for spice preference)

1 unripe green papaya (about 1 pound), peeled, seeded, and julienned

2 cups DOLE Chef-Ready Cuts Mango Cubes, thawed

1 cup medium-sized shrimp, cooked, peeled, and deveined

½ cup red onion, chopped

½ cup fresh cilantro, chopped

¼ cup fresh mint leaves, chopped

¼ cup fresh basil leaves, chopped (optional)

¼ cup roasted peanuts, chopped

Lime wedges, optional, for garnish

mint sprigs, optional, for garnish

In a blender or food processor, combine all dressing ingredients and blend until smooth. Taste and adjust seasonings as desired.

In a large bowl, combine the julienned papaya, mango cubes, cooked shrimp, red onion, cilantro, mint leaves, and basil leaves (if using). Pour the prepared lemongrass dressing over the salad ingredients and toss gently to coat everything evenly.
Sprinkle the chopped roasted peanuts on top.
Serve the papaya and mango salad chilled or at room temperature. Garnish with fresh mint sprigs and lime wedges (optional) for an extra touch of flavor and visual appeal.