- 1 tablespoon oil
- 1 clove garlic, sliced and cut into slivers
- 1 cup shredded green papaya
- 1 medium carrot, shredded
- 1 green onion, cut into 1-inch pieces and shredded lengthwise
- 1/2 cup shredded cooked chicken, cold sliced pork, or cooked shrimp
- About 1/3 cup Chile-Lime Dressing (recipe follows)
- Mint leaves and chopped toasted peanuts, for garnish
- In a small pan, combine the oil and garlic and cook over low heat until the garlic just begins to brown. Remove from the heat. Combine the papaya, carrot, green onion, and meat with about 1/3 cup of the dressing. Add the garlic and oil and mix well. Let stand for about 15 minutes for the best flavor. To serve, arrange on a plate with some of the meat on top, and garnish with mint and peanuts.
Makes 4 servings
Good to know
Top this salad with your choice of meats — cold cooked chicken or pork, shrimp, or a combination.
Which beer should I drink with this?
Lager or not-too-bitter ale, depending on the rest of the menu.
- 2 cloves garlic
- 1 or 2 small fresh chiles, preferably red, stem, seeds, and ribs removed
- 2 tablespoons best-quality fish sauce
- 2 tablespoons lime juice
- 3 tablespoons sugar, or to taste
- 1/2 cup hot water
- Chop the garlic and chile together finely. Combine in a bowl with the remaining ingredients, stir to dissolve the sugar, and adjust the flavors to taste.
A mandoline (including the inexpensive plastic type) is the perfect tool for cutting the vegetables into even slices. Do not trim off the stems of the vegetables, as they make good handles to keep your fingertips away from the slicing blade. You can also use a food processor with a 4-millimeter slicing disk, although the machine tends to slice at random angles unless the food fits perfectly in the feed chute.
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.
Photo: 34760/Getty Images Photodisc