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Light and refreshing, this salad packs a wallop of flavor that hits all the classic Southeast Asian notes: sweet, sour, salty, and spicy. If you're not familiar with fish sauce, don't worry. Although the smell is quite pronounced, the flavor is much more subtle, adding a savoriness that the Japanese refer to as "umami." This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/green-papaya-salad —Healthline
- 1 large green papaya
- 2 tablespoons fish sauce
- 1/4 cup light brown sugar, packed
- 1/4 cup lime juice
- 1-2 Thai (birds eye) chili to taste, trimmed and minced
- 1 clove garlic, minced or pressed
- 1 bunch green onions, sliced up to the dark green part
- 1 large ripe tomato, chopped
- 1 medium carrot, shredded
- handful of chopped peanuts
- Peel the papaya with a vegetable peeler. Cut it in half lengthwise and scoop out the alien-looking bits within. Slice into matchstick sized slices or grate using a box grater. Place into a large bowl.
- Mix ingredients from fish sauce down to green onion in a bowl. Set aside. Mix everything else in with the papaya. Toss and pour over the dressings. Toss again well. Store in the fridge until ready to serve--no more than six hours.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff