Charles Phan's Green Papaya Salad with Rau Ram, Peanuts, and Crispy Shallots

Ingredients

• 2 cups canola oil
• 6 ounces medium-firm tofu, patted dry and cut into 3- by 3-inch squares, 1/4-inch thick
• 1 large green papaya (about 2 pounds), peeled, halved, seeded, and finely julienned with a mandoline or sharp knife (about 5 cups shredded)
• 1/2 cup coarsely chopped fresh rau ram (Vietnamese coriander) or a mixture of spearmint and cilantro
• 1/2 English cucumber, halved lengthwise and thinly sliced crosswise into half moons (about 1 cup)
• 2 celery stalks, thinly sliced
• 1/2 cup
• 3/4 cup
• 2 tablespoons
• or canola oil
• 1/4 cup roasted peanuts, finely chopped, for garnish
• 1/3 cup
• , for garnish

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 5 of 9 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Olive Oil	1 tbsp (14g)	119
Tofu	100g firm	76
Cucumber	1/2 cup sliced (52g)	16
Celery Stalks	1 stalk (40g)	6
Cilantro	1 tbsp chopped fresh (1g)	1
Papaya	not in our table	0
Coriander	not in our table	0
Spearmint	not in our table	0
Roasted Peanut	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.