|1 small||Green papaya; (3/4 pound/175g)|
|; peeled, seeded and|
|; grated (approx. 2|
|; cups/500 mL grated)|
|1||Carrot; grated 1|
|2 tablespoons||Red onion; thinly sliced 25 mL|
|1 cup||Fresh bean sprouts 250 mL|
|½ pounds||Cooked medium sized shrimp; halved 250 g|
|¼ cup||Chopped fresh cilantro 50 mL|
|2 tablespoons||Shredded fresh mint leaves 25 mL|
|3 tablespoons||Fish sauce 45 mL|
|3 tablespoons||Lime juice 45 mL|
|1 tablespoon||Rice vinegar 15 mL|
|2 tablespoons||Sugar 25 mL|
|1||Clove garlic; minced 1|
|1 tablespoon||Sweet hot sauce or 1/2 teaspoon chili|
|; paste 15 mL|
|6||Leaves lettuce 6|
|¼ cup||Chopped roasted peanuts 50 mL|
In a large mixing bowl, combine papaya, carrots, onions, bean sprouts, shrimp, cilantro and mint.
In a small bowl combine fish sauce, lime juice, rice vinegar, sugar, garlic and chili sauce.
Toss dressing lightly with papaya mixture.
Line serving bowl (6) with lettuce. Place salad on lettuce and sprinkle with peanuts.
Converted by MC_Buster.
NOTES : If you cannot find green papaya, you can substitute green mango or tart green apples. For a very different version, you could use ripe papaya or mango. Makes 6 servings
Converted by MM_Buster v2.0l.
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