Recipe: Green Papaya Salad

Recipe: Green Papaya SaladI served this at a dinner party last night and people sort of lost their minds. It is so fresh and delicious, it’s redunkulous.

Whether or not you like fish sauce, it is integral to this dish and no one, (not even my friend Emma who acts like a feisty toddler in her non-fish-sauce food demands) can detect it. It just makes the salad gooooooood.

1 large green papaya (found in Asian markets)

1/4 cup fish sauce

1/4 cup light brown sugar, packed

1/4 cup lime juice

1-2 Thai (birds eye) chili, trimmed and minced (depending on the heat that you like)

1 fat clove garlic, minced or pressed

1 bunch green onions, sliced up until the dark green part

1 large ripe tomato, chopped

1 medium carrot, shredded

Handful of chopped peanuts

1) Peel the papaya with a vegetable peeler. Cut it in half lengthwise and scoop out the alien looking bits within. In some fashion, slice into match stick size slices. If this is too daunting, simply grate in a box grater (although this will not look quite as nice in the end). Place into a large bowl.

2) Mix the dressing (fish sauce down to green onion) in a bowl. Set aside. Mix everything else in with the papaya. Toss then pour over the dressings. Toss well. Stash in the fridge until ready to serve– no more than 6 hours. Serve and watch it disappear.

Serves 8-10 as a side dish

Jennifer Brulé is a classically trained chef, food writer and recipe developer. She has been a regular columnist for the daily newspapers along the east coast, as well as freelancing for Cooking Light more


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