Green Papaya Salad
 
Makes 8 servings
Ingredients
  • 2 cups shredded green papaya
  • 1 pound green beans, trimmed and cut into 2-inch pieces
  • 1 pint cherry tomatoes, halved lengthwise
  • 2 Fresno chile peppers
  • ½ cup toasted sliced almonds
  • ⅓ cup fresh lime juice (2 to 3 limes)
  • 2 cloves garlic
  • 2 tablespoons chopped dried shrimp*
  • 1 tablespoon turbinado cane sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon kosher salt
  • 1 small head green cabbage, cut into 8 wedges
  • Lime wedges, to serve
Instructions
  1. In a large bowl, place papaya. Set aside.
  2. In a large mortar, working in batches, gently pound green beans just to soften. (Alternatively, place green beans in a resealable plastic bag—do not seal. Gently pound with a meat mallet, small skillet, or rolling pin.) Add to papaya.
  3. In mortar, gently pound tomatoes to release juice and pulp. (Alternatively, place tomatoes in a resealable plastic bag—do not seal. Gently pound with a meat mallet, small skillet, or rolling pin.) Add to papaya mixture.
  4. In a medium bowl, combine chiles, almonds, lime juice, garlic, dried shrimp, turbinado sugar, and fish sauce. In mortar, grind chile mixture in batches into a coarse paste. (Alternatively, in the work bowl of a food processor, pulse chile mixture until finely ground.) Add chile mixture to papaya mixture. Toss well to combine. Let stand for 20 minutes. Serve over cabbage wedges. Serve with lime wedges.
Notes
*We used Pop’s Golden Gems Dried Shrimp.
Recipe by Louisiana Cookin' at https://louisianacookin.com/green-papaya-salad/