Until going to Vietnam, I had never had this salad. I’d always eyed at restaurants, but never tried it! I love the crunchiness of the green papaya (but if you can’t find that, I think cabbage of shaved brussels sprouts would work well too.) The dressing is a little salt, little sweet, and a little acid; perfect combo! Feel free to just try the dressing at home too.
1/3 green papaya, peeled and sliced (julienned)
Small handful bean shoots
2 shallots, thinly sliced
1/2 long red chili, seeds removed and finely chopped
2 garlic cloves, chopped
1/2 cup cilantro, roughly chopped
1 tbsp peanuts, chopped
1 tbsp fried onions
vegetable oil for frying
3 tbsp sugar
2 1/2 tbsp lime juice
1 1/2 tbsp fish sauce
In a large bowl, place sliced papaya, bean shoots, shallots, red chili, garlic, cilantro, and peanuts.
Make the dressing by combining sugar, lime juice and fish sauce. Stir until sugar is dissolved.
Serve in a large bowl sprinkled with extra peanuts and fried onions.