Recipe
January 20, 2013
Green Papaya Salad Recipe

Step 1: Shred the papaya (or mango or cucumber) into long, thin matchsticks.
Step 2: Using a pestle and mortar, crush the garlic, chilies and salt. Add a small handful of the papaya and the dried shrimp or shrimp paste and gently pound until some of the juices are released.
Step 3: Transfer to a bowl and stir in the rest of the ingredients, reserving some of the peanuts to sprinkle on top before serving.
Tip: The raw freshness of this dish not only gives a beautiful crunchy texture and delicious flavours but also makes it very nutritious. Surprisingly filling and very easy to prepare, it makes a great light lunch alternative to your average sandwich.
See more recipes from Natasha Edwards.
Reprinted with permission from Natasha Edwards’ Garlic: The Mighty Bulb (2012 Firefly Books).
Directions
Yield:
Step 1: Shred the papaya (or mango or cucumber) into long, thin matchsticks.
Step 2: Using a pestle and mortar, crush the garlic, chilies and salt. Add a small handful of the papaya and the dried shrimp or shrimp paste and gently pound until some of the juices are released.
Step 3: Transfer to a bowl and stir in the rest of the ingredients, reserving some of the peanuts to sprinkle on top before serving.
Tip: The raw freshness of this dish not only gives a beautiful crunchy texture and delicious flavours but also makes it very nutritious. Surprisingly filling and very easy to prepare, it makes a great light lunch alternative to your average sandwich.
See more recipes from Natasha Edwards.
Reprinted with permission from Natasha Edwards’ Garlic: The Mighty Bulb (2012 Firefly Books).
[img_assist|nid=2207951|title=|desc=|link=none|align=middle|width=225|height=272]Peter Cassidy