My SO is crazy about Papaya Salad. His reasons for liking are: the freshness, the crispiness, and the tastiness of the ingredients combined. I've made several different kinds of Shredded Green Papaya Salad with Shrimp. I've eaten Papaya Salads from different recipes at Thai restaurants and Vietnamese recipes. But no matter which version I went with, I've always preferred the William Sonoma Papaya Salad dressing recipe. Of course I would add to the sauce garlic chilies or organic fish sauce, but even without me altering the amounts, it is still delicious!
Ingredients: 1 1⁄2 lb. green papayas or unripe mangoes (about 2) 1 carrot 1⁄2 fresh jalepeño, seeded and minced
Directions: Peel and seed the papayas. Peel the carrot. Using the smallest blade of a mandolin, shred the papayas and carrot. Transfer to a large bowl, add the jalepeño and toss to mix.
For the dressing:
2 garlic cloves minced- Check-out my favorite garlic mincer tool
1 Tbs. sugar
2 Tbs. fish sauce
1 1⁄2 Tbs. fresh lime juice
1 1/2 Tbs. unseasoned rice vinegar
1/2 Tbs. red chili
2 Tbs. chopped fresh cilantro
3 Tbs. salted and roasted peanuts
To make the dressing, in a mini food processor / or a mortar, combine the garlic and sugar pulse until a fine paste forms. Whisk in the vinegar, fish sauce, lime juice and chili.
Pour the dressing over the papaya mixture, add the cilantro and toss well. Marinate at room temperature for 1 hour before serving.