As you can see, my photographer (wife) wasn’t around when I made this quick salad. Believe me when I say, it tastes far better than the picture makes it appear. Try to find unripe, or green, papayas for this as they provide a crunchier texture than the rather ripe ones I had handy. It tastes great either way, though it’s definitely better with green papaya.
Time: 15 minutes
Serves: 4
Ingredients:
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon agave nectar
1 clove garlic – finely chopped or grated
½ teaspoon red pepper flakes
2 papayas – julienned
¼ cup cilantro – roughly chopped
2 tablespoons dry-roasted peanuts – chopped
Preparation:
In a small bowl, combine the fish sauce, lime juice, agave nectar, garlic and red pepper flakes.
Toss papaya with cilantro and dressing.
Serve topped with peanuts.