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Mango and Papaya Salad
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Course:
Salads
Servings:
6
servings
Ingredients
1
cup
Unripe mango
peeled and julienned
1
cup
Unripe pink papaya
peeled, seeded and julienned
1
cup
jicama
peeled and julienned
1/2
Roma tomato
seeded and julienned
4
tbsp
Fresh cilantro
chopped
4
oz.
fresh Lime Juice
2
oz.
Fish sauce
1/2
tsp
Piment d’ Espelette
or cayenne pepper to taste
Instructions
In a mixing bowl combine lime juice, fish sauce and Piment d’Espelette. Add the other ingredients and toss to combine.
Notes
This recipe is from the Beach House Grill at Chatham Bars Inn and also appeared in the August 2011 issue of Cape Cod LIFE.
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