Recipe: Green Papaya Salad

Cookbook

Green Papaya Salad

Serves 4

Green Papaya Salad 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

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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.