Thai Green Papaya Salad - Recipe

THAI GREEN PAPAYA SALAD

Ingredients:

• 1 large bowl or serving plate of salad greens
• 1 tomato, sliced
• 1 ripe papaya, peeled and sliced (with seeds removed) - see recipe below for further instructions
• 1/2 to 1 cucumber, sliced
• approx. 1 cup cooked prawns, OR substitute deep-fried tofu if vegetarian
• 1 cup fresh basil, roughly chopped if the leaves are large
• Optional garnish: a few edible flowers, such as nasturiums or pansies
• SALAD DRESSING: (this recipe can be doubled or tripled if making a very large salad)
• 2 heaping Tbsp. thick coconut milk (buy good-quality coconut milk and take from the top of the can)
• 2 Tbsp. oil (a light vegetable oil like canola works well)
• 2 Tbsp. fish sauce (OR 3 Tbsp. soy sauce if vegetarian/vegan)
• 1 Tbsp. freshly squeezed lime juice
• 2 heaping tsp. brown sugar
• 1/2 to 1 tsp. chili sauce (or more if you prefer a spicier dressing)

Instructions:

1. Stir all 'Dressing' ingredients together in a cup. Make sure shrimp paste and honey dissolve fully. Taste-test for sweetness and spice, adding more honey or chili to taste. Set aside.
2. Use a sharp knife to peel the green papaya, then slice it in half and use a spoon to scrape out the seeds. Using the largest grater you have, grate the papaya, or you can use a potato peeler to create thin, ribbon-like strips. Place in a large bowl.
3. Add sliced tomato, spring onion, chili/cayenne, bean sprouts, green beans (if using), shrimp or tofu (if using) and most of the basil. Pour over the dressing, tossing well to combine.
4. Add nuts and toss again. Taste-test the salad. If not sweet enough, add a little more honey or a sprinkling of sugar. If not flavorful enough, add a little more fish sauce or soy sauce. If too sweet or salty, add more lime juice. Add more chili for a spicier salad.
5. To serve, scoop into individual bowls or onto serving plates. Top with remaining basil leaves plus fresh coriander and a sprinkling of more nuts.