Zucchini (Mock Green Papaya) Salad

1. In a large bowl whisk together dressing ingredients until sugar is dissolved.

2. Add zucchini, carrot, and cilantro to dressing, tossing well.

3. Salad may be made 2 hours ahead and chilled, covered.

4. Bring salad to room temperature before serving.

5. Serve salad sprinkled with peanuts.

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Nutrient	Quantity
Total fats	10.1493 g
Protein	10.5701 g
Carbohydrates	41.6904 g
Energy	275.2 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.158 g
Water	414.5835 g
Aspartic acid	1.2336 g
Calcium, Ca	121.9018 mg
Lutein + zeaxanthin	5643.8133 g
Fiber, total dietary	7.946 g
Fatty acids, total saturated 22:0	0.0074 g
Carotene, beta	11125.6125 g
Niacin	5.327 mg
Vitamin A, RAE	1113.5608 g
Arginine	0.8128 g
Riboflavin	0.3627 mg
Tocopherol, beta	0.0128 mg
Fatty acids, total polyunsaturated 15:0	0.0025 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1513 g
Fatty acids, total saturated 20:1	0.1206 g
Glutamic acid	1.8025 g
Stigmasterol	0.16 mg
Sodium, Na	2234.9898 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0105 g
Total lipid (fat)	10.1493 g
Manganese, Mn	1.0751 mg
Fructose	4.4032 g
Proline	0.3822 g
Fatty acids, total saturated 16:0	1.1089 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0744 g
Sucrose	18.6252 g
Choline, total	50.966 mg
Sugars, total	28.6128 g
Serine	0.4385 g
Fatty acids, total saturated 10:0	0.0397 g
Fatty acids, total saturated 18:0	0.2187 g
Vitamin B-6	0.7763 mg
Selenium, Se	4.4884 g
Ash	8.8072 g
Fatty acids, total saturated 18:1 undifferentiated	4.3864 g
Pantothenic acid	1.2959 mg
Phenylalanine	0.441 g
Beta-sitosterol	0.1067 mg
Copper, Cu	0.4368 mg
Betaine	0.7123 mg
Thiamin	0.331 mg
Retinol	1.08 g
Methionine	0.129 g
Iron, Fe	2.5344 mg
Carbohydrate, by difference	41.6904 g
Phosphorus, P	218.6005 mg
Folate, total	149.2542 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0003 g
Lycopene	1.28 g
Alanine	0.4988 g
Valine	0.4247 g
Fatty acids, total saturated 18:2 undifferentiated	3.0693 g
Glycine	0.4629 g
Carotene, alpha	4452.48 g
Glucose (dextrose)	3.681 g
Fatty acids, total saturated 14:0	0.0074 g
Zinc, Zn	1.8187 mg
Isoleucine	0.3741 g
Fatty acids, total saturated 12:0	0.0074 g
Fatty acids, total polyunsaturated	3.2281 g
Fatty acids, total saturated 14:1	0.005 g
Leucine	0.6191 g
Tocotrienol, alpha	0.0355 mg
Vitamin A, IU	22265.5008 IU
Folate, DFE	149.2542 g
Tryptophan	0.0867 g
Vitamin C, total ascorbic acid	67.1315 mg
Phytosterols	0.2667 mg
Fatty acids, total polyunsaturated 16:1 c	0.005 g
Fatty acids, total polyunsaturated 18:1 c	0.0174 g
Fatty acids, total saturated 20:0	0.0025 g
Starch	1.8304 g
Tyrosine	0.3267 g
Vitamin B-12	0.1296 g
Vitamin K (phylloquinone)	44.3655 g
Fatty acids, total saturated	1.4067 g
Histidine	0.2356 g
Fatty acids, total monounsaturated	4.5217 g
Threonine	0.4784 g
Folate, food	149.2542 g
Fatty acids, total polyunsaturated 17:0	0.005 g
Fatty acids, total polyunsaturated 24:0	0.0074 g
Cryptoxanthin, beta	10.7733 g
Vitamin E (alpha-tocopherol)	2.8957 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0005 g
Magnesium, Mg	143.2027 mg
Lysine	0.4718 g
Potassium, K	1348.18 mg
Cystine	0.1973 g
Fluoride, F	4.096 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Carrot	1	52.48	12.2624	0.3072
Zucchini	2 cups	42.16	7.7128	0.7936
Garlic Clove	1	0	0	0
lime juice	3 tablespoons	11.3438	3.8206	0.0318
cilantro leaf	0.33 cup	1.2267	0.1957	0.0277
fish sauce	1.5 1/2	9.45	0.9828	0.0027
peanut	2 tablespoons	103.4775	2.9437	8.9863
red chile	1 tsp	0	0	0