Name: Vietnamese Papaya Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 medium green (unripe) papaya, peeled and julienned (about 4 cups); 1 large carrot, peeled and julienned; 10-12 fresh shrimp, peeled, deveined and halved lengthwise; 1/4 cup roasted peanuts, roughly chopped; 1/4 cup fresh Vietnamese mint leaves (rau răm), roughly chopped; 1/4 cup fresh Thai basil leaves, roughly chopped; 1/4 cup fresh cilantro leaves, roughly chopped; 3 tablespoons fish sauce; 2 tablespoons fresh lime juice; 2 tablespoons sugar; 1 clove garlic, minced; 1-2 Thai bird's eye chilies, thinly sliced (adjust to taste)

Instructions

Prepare the papaya and carrot

Using a mandoline or sharp knife, julienne the green papaya and carrot into thin strips. Place in a large bowl of cold water with a teaspoon of salt for 10 minutes to crisp up, then drain thoroughly and pat dry.
Cook the shrimp

Bring a small pot of water to a boil. Add shrimp and cook for 2-3 minutes until they turn pink and are just cooked through. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.
Make the dressing

In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and half of the sliced chilies until the sugar is completely dissolved. Taste and adjust seasoning if needed.
Assemble the salad

In a large mixing bowl, combine the drained papaya, carrot, most of the herbs (reserve some for garnish), and the cooked shrimp. Pour the dressing over and gently toss to combine, ensuring all ingredients are well coated.
Serve and garnish

Transfer the salad to a serving platter or individual plates. Sprinkle with the chopped peanuts, remaining herbs, and chilies. Serve immediately while fresh and crisp.

Vietnamese Papaya Salad

Ingredients

Instructions

Nutritional Information