2 medium green papaya, peeled and shredded (we like them JUST on the verge of turning yellow-makes the salad a bit sweeter)
1 large carrot, peeled and shredded
2 cloves of garlic, finely minced
1 scallion, finely minced (or green onion
1/4 cup of fish sauce
1/4 cup of granulated sugar
juice from 2 limes)
1/4 tsp of lime zest
2 Thai bird chilies, sliced cross-wise , or a few drops of hot sauce (I use mango pepper sauce)
10 long asian green beans, blanched and cut into 2″ pieces (or string beans if you can’t find long beans…)
5 cherry tomatoes, quartered and seeded
Mix all ingredients, chill before serving
roasted cashews or peanuts, and basil or cilantro, just before serving to garnish
Add boiled shrimp or cold crab to make it a meal!
[…] have learned to love Green Papaya Salad. We have adapted shredded green papaya to make coleslaw. Today at church, the “lunch […]