Serves 4
Ingredients
1 each green papaya (approx. 1 1/2 lbs)
4 each scallions, sliced thin
1/2 bunch cilantro leaves
1/2 bunch mint leaves
1/2 bunch basil leaves
1/2 cup roasted & salted peanuts, coarsely ground
1 each shallot, sliced
2 cloves garlic, smashed
1 each Chinese long bean (or 2 green beans), chopped
1 each red chile, sliced
1 pinch sea salt
1 pinch sugar
1 each lime, juiced
2 Tbsp Fish Sauce
Instructions
Peel the papaya and cut in half lengthwise. Scrape out the seeds with a spoon. Either grate the papaya using a box grater or julienne it with a mandoline.
In a large bowl toss together the shredded papaya, scallion, herbs, and peanuts.
Using a mortar and pestle, pound the shallot, garlic, long bean, chili, salt and sugar into a paste. Stir in the lime juice and fish sauce. Taste and adjust seasoning as needed.
Pour the dressing over the papaya salad, toss to combine, and serve immediately.
This salad can be held in the refrigerator and eaten later, but the papaya will start to soften and lose its crunch.