Green Papaya Salad
Serves 4
2-1/2 cups shredded, peeled green papaya
2 plum tomatoes, thinly sliced
3 ounces cooked baby shrimp (optional)
Dressing
1/2 teaspoon finely chopped garlic
1 teaspoon finely chopped hot chili peppers
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon chopped cilantro
1 teaspoon chopped Thai basil
1 teaspoon chopped mint
1 teaspoon sugar
1. Combine the grated papaya with the sliced tomatoes and shrimp, if using, in a large bowl.
2. Combine all the dressing ingredients together in a small bowl and whisk until combined.
3. Pour the dressing over the salad and lightly toss to coat evenly.
Barney Brown at Betelnut
East West Food
By Chris Benians—Barney Brown—Peter Gordon—Graham Harris—Michael Lee-Richards
Charles Phan—Stanislaus Soares—Chef Suki—Cass Titcombe—Kirk Webber
Soma
Hardback, $30.00
ISBN: 1-57959-002-0
Recipe Reprinted by permission.
East West Food
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- Green Papaya Salad
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- Cookbook Profile Archive
This page created October 1999
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