I love green papaya salad. With its perfect balance of sweet, sour, spicy, salty, I could probably eat it every day. The only problem is that I rarely have shredded green papaya on hand. This recipe shows that non-papaya salad is just as good. I used julienned zucchini, summer squash, carrots and cabbage, but I could imagine other ingredients like jicama, green apples, or underripe peaches being great additions as well. Aim for something that will provide texture and crunch. The dressing proportions are just a starting point, add more or less of things to get the right mix of flavors for your own palate.
– 3 tablespoons fish sauce (for vegan option: can substitute soy sauce, tamari, or miso paste dissolved in warm water)
– juice of 1 lime
– 2 tablespoons palm sugar or brown sugar
– 1 fresh chili minced (can you jalapeno, Thai chili, serrano, something with a kick)
– 1 small clove of garlic, minced
Mix all ingredients together to dissolve sugar and let marinate together while you prep the other salad components.
This recipe will dress about 4-5 cups of veggies. Traditional additions include green beans, diced tomatoes, dried shrimp, and toasted peanuts and Thai basil as a garnish. Mix the veggies with the dressing and let marinate for 10-20 minutes. Taste and adjust seasoning as needed. Garnish with basil and toasted peanuts. Serve with sticky rice and a protein of choice to make a meal of it.