This is a refreshing crisp and light salad. You can substitute the green papaya with green mango. I enjoy making this in the winter as well as in the summer.
INGREDIENTS:
Salad:
1 green papaya, peeled, halved and seeded (about 1-2 pounds)
10 grape tomatoes, halved
3 Chinese long beans or 15 green beans
1 cup fresh cilantro, coarsely chopped
2 green onions, sliced thinly or 2 tablespoons of very thinly sliced purple onion
1 fresh red Thai Chile, thinly sliced
2 tablespoons coarsely chopped salted roasted peanuts
shrimp crackers (optional)
Dressing:
5 tablespoons fresh lime juice
3 tablespoons packed golden brown sugar
2 tablespoons plus 2 teaspoons of fish sauce
4 minced garlic cloves
METHOD:
Whisk the dressing ingredients together and set aside.
Cook beans in boiling salted water for 5 minutes. Rinse under cold water or shock in ice bath (a bowl of water with ice cubes). Cut into 2 inch pieces.
Using a julienne peeler, peel papaya until it yields 6 cups. Place in a large bowl. Add green beans, tomatoes, cilantro, green onions, and Chile. Pour dressing and toss gently. Garnish with roasted peanuts and serve.
TIPS:
1. A green papaya resembles the texture and taste of a crisp apple. Do not substitute a regular papaya in this recipe.
2. I love to shock my cooked vegetables in ice water baths before adding them to recipes because it preserves the fresh crisp green colour.
3. Soaking the purple onion in cold water for 1 to 3 hours is a great way to alleviate some of the intense bite and makes the onion crispier. Pat dry and toss into your recipe.
