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.