Green Papaya Salad

submitted by dave

1 1/2 lb. (750g) green papayas or unripe mangoes
1 carrot
1/2 fresh jalapeno, seeded and minced

Dressing:
2 garlic cloves, chopped
1 Tbsp minced shallot
1 tsp. sugar
1/4 tsp. salt
1/4 cup (60 mL) rice vinegar
2 1/2 Tbsp fish sauce (nuoc nam)
2 1/2 Tbsp fresh lime juice
2 tsp. Sriracha chili sauce
3 Tbsp canola or peanut oil
2 Tbsp chopped fresh cilantro

Peel and seed the papayas. Peel the carrot. Using the smallest blade of a
mandoline or a food processor, shred the papayas and carrot. Transfer to a
large bowl, add the jalapeno and toss to mix. To make the dressing, in a
mini food processor, combine the garlic, shallot, sugar and salt and pulse
until a fine paste forms. Add 1 Tbsp water to facilitate grinding if
necessary. Transfer the paste to a small bowl and whisk in the vinegar,
fish sauce, lime juice and chili sauce. Gradually drizzle in the oil while
continuing to whisk. Pour the dressing over the papaya mixture, add the
cilantro and toss well. Marinate at room temperature for 1 hour before
serving. Serves 6.



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