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GREEN PAPAYA SALAD

 

1 1/2 lb green papaya,peeled,seeded, and shredded

1 carrot, peeled and shredded

4 shallots,thinly sliced

1 fresh hot red chile, seeded and sliced into thin rings

FOR THE DRESSING

2 cloves garlic,chopped

1 shallot, chopped

1 tsp sugar

1/4 tsp salt

1/4 cup rice vinegar

3 tbsp fish sauce

2 tbsp fresh lime juice

2 tsp chile sauce

3 tbsp canola or peanut oil

 

In a large bowl, combine the papayas, carrot, shallots , and chile and toss to mix

To make the dressing, in a mortar, combine the garlic,shallot,sugar,and salt and grind together with a pestle until a paste forms. Alternatively, combine the ingredients in a mini food processor and process to a paste. Add 1-2 tbsp water to facilitate grinding if necessary. Transfer the paste to a bowl and whisk in the vinegar,fish sauce,lime juice, and chile sauce. Gradually drizzle in the canola oil while continuing to whisk.

Pour the dressing over the papaya mixture, add the cilantro, toss well, and marinate for 1 hour before serving.

variation Tip: The Unripe mangoes may be used in place of the green papayas. Shred them as directed .

Serving Tip: This salad is a good accompaniment to grilled meats and rice

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