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home > recipes > salads and dressings > green papaya salad
1 1/2 lb. (750g) green papayas or unripe mangoes 1 carrot 1/2 fresh jalapeno, seeded and minced Dressing: 2 garlic cloves, chopped 1 T minced shallot 1 tsp. sugar 1/4 tsp. salt 1/4 cup (60 mL) rice vinegar 2 1/2 T fish sauce (nuoc nam) 2 1/2 T fresh lime juice 2 tsp. Sriracha chili sauce 3 T canola or peanut oil 2 T chopped fresh cilantro Peel and seed the papayas. Peel the carrot. Using the smallest blade of a mandoline or a food processor, shred the papayas and carrot. Transfer to a large bowl, add the jalapeno and toss to mix. To make the dressing, in a mini food processor, combine the garlic, shallot, sugar and salt and pulse until a fine paste forms. Add 1 T water to facilitate grinding if necessary. Transfer the paste to a small bowl and whisk in the vinegar, fish sauce, lime juice and chili sauce. Gradually drizzle in the oil while continuing to whisk. Pour the dressing over the papaya mixture, add the cilantro and toss well. Marinate at room temperature for 1 hour before serving. Serves 6.

Green Papaya Salad


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keyword: green
keyword: papaya
keyword: salad
ethnicity: vietnamese
recipes for salads
recipes by dave
Email Address:
(posted March 1, 2005)

1 1/2 lb. (750g)
green papayas or unripe mangoes
1
carrot
1/2 fresh jalapeno, seeded and minced

Dressing:
2
garlic cloves, chopped
1 T minced
shallot
1 tsp.
sugar
1/4 tsp.
salt
1/4 cup (60 mL)
rice vinegar
2 1/2 T
fish sauce (nuoc nam)
2 1/2 T fresh
lime juice
2 tsp. Sriracha
chili
sauce
3 T canola or
peanut oil

2 T chopped fresh
cilantro

Peel and seed the papayas. Peel the carrot. Using the smallest blade of a mandoline or a food processor, shred the papayas and carrot. Transfer to a large bowl, add the jalapeno and toss to mix.

To make the
dressing, in a mini food processor, combine the garlic, shallot, sugar and salt and pulse until a fine paste forms. Add 1 T water to facilitate grinding if necessary. Transfer the paste to a small bowl and whisk in the vinegar,
fish sauce, lime juice and chili sauce. Gradually drizzle in the oil while continuing to whisk.

Pour the
dressing over the papaya mixture, add the cilantro and toss well. Marinate at room
temperature for 1 hour before serving. Serves 6.


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