Green Papaya Salad
Laura Hogan
ingredients
Dressing- 2 large cloves garlic, made into a paste using a micro plane
- 6 tablespoons freshly squeezed lime juice
- 3 tablespoons fish sauce
- 2 tablespoons palm sugar
- 1 red bird’s eye chili peppers, seeded and minced finely
- 1 pounds green papaya, peeled, seeded, and coarsely shredded
- 2 carrots, shredded using the large holes of a box grater
- 2/3 cup fresh cilantro leaves, washed well and spun dry
- Up to 4 tablespoons roasted peanuts, crushed
directions
- 1
1. Make the dressing by whisking together the garlic paste, lime juice, fish sauce, palm sugar, and chili pepper until sugar is dissolved.
- 2
2. Add the papaya, carrots, and cilantro to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving.
- 3
3. Sprinkle with peanuts and serve.
notes
Can substitute Serrano chili. Can also shred some mango into the salad.
Source: Laura Hogan
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