Name: Vietnamese Green Papaya Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 medium green papaya (about 2 pounds), peeled and julienned; 2 medium carrots, peeled and julienned; 1/4 cup fresh lime juice (about 2-3 limes); 3 tablespoons fish sauce; 2 tablespoons palm sugar or brown sugar; 2 cloves garlic, minced; 2-3 Thai bird's eye chilies, thinly sliced (adjust to taste); 1/2 cup fresh Thai basil leaves, roughly torn; 1/4 cup fresh mint leaves, roughly torn; 1/4 cup fresh cilantro leaves, roughly chopped; 1/4 cup roasted peanuts, crushed; 8 large shrimp, peeled, deveined, and halved lengthwise (optional)

Instructions

Prepare the papaya

Peel the green papaya and remove all seeds. Using a julienne peeler or sharp knife, cut the papaya into thin strips. Place in a large bowl of cold water with a tablespoon of salt for 10 minutes, then drain thoroughly and pat dry.
Make the dressing

In a small bowl, whisk together the lime juice, fish sauce, sugar, minced garlic, and half of the sliced chilies until the sugar dissolves. Taste and adjust seasoning if needed - it should be a balance of sour, sweet, and salty.
Cook the shrimp (if using)

Bring a small pot of water to a boil. Add the shrimp and cook for about 2 minutes until they turn pink and are just cooked through. Immediately transfer to an ice bath to stop cooking, then drain well.
Combine ingredients

In a large mixing bowl, combine the julienned papaya, carrots, half of the herbs (basil, mint, and cilantro), and half of the crushed peanuts. Pour three-quarters of the dressing over the salad and toss well to combine.
Serve and garnish

Transfer the salad to a serving platter. Arrange the cooked shrimp (if using) on top. Sprinkle with the remaining herbs, peanuts, and chilies. Drizzle the remaining dressing over the top just before serving.

Vietnamese Green Papaya Salad

Ingredients

Instructions

Nutritional Information