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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Anywhere you go in Laos, you will find women patiently preparing papaya for this salad. Using a small machete-like knife, they make repeated shallow parallel cuts, each about 1/8 inch deep, in a section of the papaya. Then they scrape the papaya from top to bottom so they end up with very nice julienne. A food processor fitted with the julienne disk or a manual slicer such as a mandoline works equally well. Ingredients:
1 (1- to 1 1/4-pound) green papaya |
1 large tomato, chopped |
2 ounce asian-style beef jerky (optional), cut into fine julienne |
2 large garlic cloves, minced |
1 to 3 small (1-inch) fresh asian chiles such as bird or thai, minced |
1 tablespoon minced peeled galangal or fresh ginger |
4 1/2 tablespoons fresh lime juice |
1 1/2 tablespoons asian fish sauce |
1 1/2 tablespoons sugar |
accompaniment: soft-leaf lettuce |
Directions:
1. Peel and seed papaya. Cut into large pieces and then julienne. Combine with tomato, jerky, garlic, chiles, and galangal in a large bowl. Stir together lime juice, fish sauce, and sugar in a small bowl until sugar is dissolved and toss with papaya mixture.
2. Mound salad on a platter and serve with lettuce leaves for wrapping.
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