- 4
0/5
(0 Votes)
Ingredients
- THE DRESSING:
- 1/2 cup peanut oil
- 1/4 cup fish sauce (such as nam pla or nuoc nam)
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 lime juiced
- 2 teaspoons minced fresh ginger
- 1 teaspoon sugar
- 1 tablespoon red chili sauce (such as Srirachi Hot Chili Sauce)
- Kosher salt to taste
- THE SALAD:
- 1 large green papaya peeled, julienned
- 1 cup bean sprouts
- 1 medium cucumber peeled, seeded, and julienned
- 1 red onion sliced thin
- 1 small red chile sliced thin
- Fresh cilantro leaves for garnish
- Butter lettuce leaves for serving
Preparation
Step 1
For the dressing: In a small bowl add all ingredients and mix well. Set aside for about 1/2 hour to allow the flavors to develop. Taste and adjust seasoning before serving.
For the salad: Combine papaya, bean sprouts, cucumber, onion, and red chile in a large bowl. Pour over the dressing and mix well. Mound onto a platter, garnish with cilantro leaves, and surround with butter lettuce leaves.
This recipe yields 4 to 6 servings.
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