I love the sweet gold-orange flesh of ripe papaya, but this flavorful salad requires the tang and texture of the green papaya. It’s excellent served with roast chicken and sticky rice.
- 1 green papaya
- 2 tomatoes, sliced
- 1 teaspoon grated lime rind
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1 tablespoon dried shrimp, optional
- 1 tablespoon chopped peanuts
- 2-3 chilies, chopped
Peel the green papaya, then grate it coarsely; you need about 1 1/2 cup of papaya.
In a salad bowl, todd together the grated papaya, sliced tomatoes and lime rind.
Season with fish sauce, lime juice and sugar to taste.
Sprinkle papaya salad with dried shrimp, peanuts and chopped chilies.