Low Carb Keto Lao Style “Papaya Salad” (Edit recipe)

I was inspired by the authentic version of Lao style “papaya” salad and had created this low carb keto version. Since green papaya is still high in carbs, I knew I had to ketofy a version to satisfy my cravings. When I was brainstorming ideas for this salad, I had almost given up on finding a substitute, and then one day, a light bulb went off! SAUERKRAUT!!! It has the same crunch as green papaya and the sourness compliments the other ingredients very well. You can substitute sauerkraut with shredded zucchini or cucumbers, but I’m not a huge fan of both when eaten raw. Sauerkraut is great for gut health, so this is a great bonus! The result is a delicious mix of spicy, sweet, sour, salty and full of umami flavours!

25 minutes

5 minutes to 7 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	110
Fat:	0 g
Carbohydrates:	16 g
Protein:	9 g
Cholesterol:	31 g
Sodium:	1330 mg
Fiber:	5 g
Sugars:	4 g
Calculated for total recipe.

by Keto Asian Flavours

Serves: 4-6

Ingredients

2.5 cups Sauerkraut, (see notes)
2 cloves Garlic
2-4 Thai Chili
1 cup Long Green Beans (Chinese Long Beans)
1/2 Tbsp Shrimp Paste, (or to taste)
1 cup Cherry Tomato, divided, cut in half
1 Tbsp Fish Sauce, Red Boat brand
1 Tbsp Frozen Salted Crab
1 Tbsp Salted Anchovy Sauce
1/3 cup Dried Shrimp
Lime, peels (optional, from making lime juice)

"Tamarind" Sauce

2 Tbsp Allulose, liquid (or 1/3 cup powdered allulose, melted - adjust to taste)
2 Tbsp Lime Juice, from 2 fresh limes
1/4 tsp Beef Unflavored Gelatin

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Using a colander and a large mixing bowl, rinse the sauerkraut with ice cold water. Drain and dry the sauerkraut. Squeeze out any excess water and set aside.
Using a small sauce pan medium heat, make the Tamarind sauce. Add in the allulose, lime juice and gelatin. Mix well and bring it to a boil. Take it off the heat and let it cool.
Using a large mortar and pestle, add in each ingredient one at a time and pound gently following this order: garlic cloves, chillies, 1/2 cup long green beans, finely ground shrimp sauce, salted frozen crab, 1/2 cup cherry tomatoes, fish sauce, salted anchovy sauce, all of the “tamarind” sauce”, dried shrimp, and lime peels (optional). Pound gently for a few minutes.
Mix in the rest of the tomatoes, and long green beans. Finally, add in the drained sauerkraut. Mix well. Serve with pork rinds.

Notes

Chayote, kohlrabi, jicama or fennel can also be used instead of sauerkraut. If using these as substitutions, prepare an ice bath to keep it crisp and fresh. Remove the skin (if any) with a peeler. For the chayote or kohlrabi, make cuts by using a knife to make long, thin shreds. For the jicama, cut into thin strips. If using fennel, slice thinly. Keep it in the ice bath for about 10 minutes, then drain in a colander and proceed as per instructions. To save time on shredding, this is a great tool to get the job done: Kiwi Pro Slice Peeler https://a.co/d/cNtmroo.