Thai Green Papaya Salad

THAI_GREEN_PAPAYA_SALAD_07.13.2015For a light lunch, top the salad with grilled shrimp or tofu.

YIELD: Makes 6 servings

Ingredients

  • 5 tablespoons fresh lime juice
  • 3 tablespoons (packed) palm sugar or golden brown sugar
  • 2 tablespoons plus 2 teaspoons fish sauce
  • 2 tablespoons dried shrimp, chopped
  • 4 garlic cloves, minced
  • 3 Chinese long beans, halved crosswise or 15 green beans
  • 1 1 1/2- to 13/4-pound green papaya, peeled, halved, seeded
  • 10 large cherry tomatoes, halved
  • 1 cup chopped fresh cilantro
  • 2 green onions, very thinly sliced
  • 1 fresh red Thai chile with seeds, thinly sliced
  • 2 tablespoons coarsely chopped salted peanuts
  • Special equipment: Julienne peeler or box grater

Preparation

Whisk first 5 ingredients in medium bowl. Set dressing aside.

Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces. Using julienne peeler, peel enough papaya to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chile, and green beans. Pour dressing over; toss. Sprinkle peanuts over and serve.

Ingredient tips:
Palm sugar, fish sauce (nam pla or nuoc nam), dried shrimp, Chinese long beans, green papaya, and Thai chiles can all be found at Asian markets.

Courtesy of Epicurious