Vietnamese Seafood Salad
25 mins (prep 20, cooking 5)
14 ingredients
4 servings
From the Red Bridge Cooking School, Hoi-An, Vietnam. If you don't have green papaya, you can use green mango, or lotus root, or carrot, or cucumber.

Categories:  salad , <-30-mins , lunch~snacks , easy , 3-steps-or-less , seafood , vietnamese , time-to-make , asian ,
Share on Newzsocial



Serving Size (203.1 g)
Servings 4
Amount per Serving
Calories 132.73 Calories from Fat 33.84
% Daily Value *
Total Fat 3.76g 23.13%
Saturated Fat 0.49g 9.8%
Trans Fat 0.06g %
Cholesterol 121.25mg 161.67%
Sodium 832.56mg 138.76%
Total Carbohydrate 15.09g 20.12%
Dietary Fiber 5.19 g 83.1%
Sugars 7.1 g %
Protein 11.3g 90.38%
Vitamin A 2971.49IU% Vitamin C 46.11mg%
Calcium 176.98mg% Iron 7.94mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
thinly sliced shallot, thinly sliced, thinly sliced, grated, red chilies, sliced, toasted sesame seeds