Bright colours with a fresh assortment of herbs, fruit and crunchy textures, this green papaya salad is a must to make!
Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
- 1 green papaya
- 1 carrot
- 1/8 teaspoon (0.5 ml) salt
- 2 tablespoons (30 ml) chopped fresh cilantro
- 1 tablespoon (15 ml) chopped fresh mint
- 8 ounces (226 g) cooked shrimp, grilled on lemongrass skewers
Nuoc mam:
- 1 tablespoon (15 ml) palm sugar
- 2 tablespoons (30 ml) rice vinegar
- 2 tablespoons (30 ml) fish sauce
- 1/3 cup (80 ml) hot water from kettle
- 2 tablespoons (30 ml) fresh lime juice
- 1 garlic clove, minced
- 1 red Thai chili, finely sliced
To Garnish:
- Cashews, crushed (for garnish)
Method:
To make the nuoc mam dressing, combine palm sugar, rice vinegar, and fish sauce in a small heatproof bowl. Pour hot water into bowl and stir until the sugar has dissolved. Let cool.
Peel the papaya and cut it into thin strips. Peel and grate the carrot. Fill a bowl with cold water and add salt. Add shredded papaya and carrot to the bowl. Leave to sit 5-10 minutes.
Mash garlic, chili, and salt in a mortar and pestle. Add mashed garlic mixture and lime juice to the palm sugar mixture. Drain papaya and carrot and add to a separate bowl.
Add shrimp, cilantro, and mint. Pour nuoc mam over top and toss to coat.
Sprinkle with crushed cashews to garnish.
Serve.