Papaya Salad

Unripe papaya provides the perfect blank canvas to carry the sweet and salty flavors of a spicy lime dressing.
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  • Level: Easy
  • Total: 45 min (includes siting time)
  • Active: 35 min
  • Yield: 4 to 6 servings
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1/2 cup lime juice

1/4 cup fish sauce 

4 teaspoons palm sugar 

2 Thai chiles, thinly sliced 

2 cloves garlic, grated 

One 3-ounce package dried shrimp 

Kosher salt 

4 Chinese long beans, cut into 2-inch pieces 

One 1 1/2- to 2-pound green (unripe) papaya, peeled and seeded  

1 cup shredded carrots 

1/2 cup roasted peanuts, chopped, plus more for garnish 

6 cherry tomatoes, quartered 

3 scallions, thinly sliced 

1/4 cup fresh cilantro leaves, plus more for garnish 


Special equipment:
a mandoline
  1. Add the lime juice, fish sauce, palm sugar, chiles and garlic to a small bowl and whisk to combine. Add the dried shrimp and set aside for at least 15 minutes.
  2. Meanwhile, bring a medium pot of salted water to a boil and set up a bowl of ice water. Add the long beans to the boiling water and cook until just tender, about 5 minutes. Drain and cool in the ice water. Drain and set aside. 
  3. Julienne the papaya with a mandoline and put in a large bowl. Add the carrots, peanuts, tomatoes, scallions and long beans and toss to combine.  
  4. Add the dressing with the shrimp to the salad, then add the cilantro leaves and toss to combine. Transfer to a large serving dish and top with additional peanuts and cilantro leaves.