Papaya Salad
A fresh, herbaceous salad of shredded green papaya tossed with lime, fish sauce, and chilies. Crunchy vegetables and proteins are mixed in and served cold or at room temperature.
Ingredients
Method
Peel and halve the papaya lengthwise; remove seeds with a spoon. Using a julienne peeler, vegetable peeler, or sharp knife, shred or julienne the papaya into thin strands into a large mixing bowl.
In a mortar and pestle, pound garlic, red chilies, and sugar together until a coarse paste forms. (Alternatively, finely mince garlic and chilies and whisk together with sugar in a small bowl.)
Transfer the garlic-chili paste to a small bowl. Add lime juice and fish sauce; stir to combine. Taste and adjust lime juice, fish sauce, or sugar to balance sour, salty, and sweet.
Add cherry tomatoes, cucumber, shallot, mint, and cilantro to the papaya bowl. Pour dressing over the vegetables.
Toss gently and evenly until all ingredients are coated. Add cooked protein if using.
Transfer to a serving plate or individual bowls. Top with crushed roasted peanuts and serve immediately at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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