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Author Notes: This is a summer favorite when green papaya and long green beans are in season. It is usually topped with grilled shrimp. It tastes 'cooked', but the cooking is actually bruising the vegetables to soak in the salty, sweet, sour dressing. - edamame2003
- 2 garlic cloves
- juice of 2 limes
- 1/4 cup fish sauce
- 2 tablespoons palm sugar (or regular sugar)
- 3 crushed Thai bird peppers (optional or remove seeds to adjust)
- 2 cups shredded green papaya
- 8-10 cherry tomatoes
- 3/4 cup shredded carrots
- 3/4 cup long green beans, cut into 1" pieces
- 1/8 cup roasted peanuts, chopped for garnish(optional)
- cilantro leaves for garnish
- In a mortar, smash the garlic into a paste.
- Add the chili peppers and smash lightly.
- Move to a separate bowl and add the remaining 'dressing' ingredients. Adjust to your taste.
- In the mortar add the 'salad' ingredients to fill up to half the mortar. Bruise the vegetables using the pestle.
- Add some of the dressing and lightly pound the dressing into the vegetables.
- Continue until all the salad and dressing is mixed.
- garnish with peanuts and cilantro
- This recipe was entered in the contest for Your Best Dish in the Raw
Each Peach Pear Plum
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Wine to go, without the box.
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Make your houseplants do double duty.