Add chicken, shrimp, or pork to this bright and crispy salad to make a heartier meal. Papaya is a common ingredient for Southeast Asian cuisine.
1 tablespoon oil
1 clove garlic, sliced and cut into slivers
1 cup shredded green papaya*
1 medium carrot, shredded
1 green onion, cut into small pieces
1 cup sliced green beans
1/2 cup shredded cooked chicken, cold sliced pork, or cooked shrimp (optional)
About 1/3 cup Chile-Lime Dressing (see below)
Chopped mint leaves and chopped toasted peanuts, for garnish
For the chile-lime dressing:
2 cloves garlic
2 small fresh chiles, preferably red, stem, seeds, and ribs removed
2 tablespoons fish sauce
4 packets of True Lime
3 tablespoons sugar, to taste
1/2 cup hot water
For the dressing:
Chop the garlic and chiles finely. Combine in a bowl with the remaining ingredients, stir to dissolve the sugar, and adjust the flavors to taste. Set aside to cool slightly.
For the salad:
- In a small pan, combine the oil and garlic and cook over low heat until the garlic just begins to brown. Remove from the heat.
- Combine the papaya, carrot, green onion, green beans, and optional meat with about 1/3 cup of the dressing. Add the garlic and oil and mix well. Let stand for about 15 minutes for best flavor.
- Arrange on a plate, and garnish with mint and peanuts to serve.
Adapted from the Mother Mature Network.
*When choosing your papaya, try to get the kind that looks like a small watermelon. An unripe sweet papaya is a second choice. You can also check for packages of shredded green papaya in the freezer section of the grocery store.
Use a mandolin for shredding the papaya and carrot for best results. You can also use a box grater on the large side to shred similarly to cheese – but keep at a high angle to make longer slices.