Green Papaya Salad
A bright, fresh, crunchy salad packed with big flavour and served with a chile vinaigrette.
YIELDS
4
Ingredients
Salad
- 2 shallots, finely chopped
- 1 green papaya, peeled and cut into thin matchsticks
- 1 carrot, peeled and cut into thin matchsticks
- 1 small bunch fresh cilantro, chopped
- 1 bunch fresh Thai basil, chopped
- 1 x (3-oz/85 g) package beef jerky, cut into thin matchsticks)
Chile Vinaigrette
- 1 to 2 bird’s eye Chiles, finely Sliced
- 1/4 cup (60 ml) roasted peanuts
- 2 tablespoons. (30 ml) palm sugar
- 2/3 cup (150 ml) light soy sauce
- Juice of 3 limes
- Salt
Serve
- 1/4 cup (60 ml) roasted peanuts
- A few fresh cilantro leaves
- Thai basil leaves, optional
- Lime wedges, optional
Directions
Salad
- In a large bowl, mix shallots, green papaya, carrots, cilantro, Thai basil, and beef jerky (optional) until well combined.
Chile Vinaigrette
- In a bowl or jar, vigorously mix bird's eye chiles, roasted peanuts, palm sugar, light soy sauce, juice of three limes and salt.
- Season to taste with more salt.
Serve
- Pour vinaigrette over salad and toss. Transfer to a large plate and garnish with peanuts and cilantro.
- Add basil leaves and lime wedges (if using) and serve. Enjoy!
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