Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Soy sauce |
| ¼ cup | Sesame oil |
| ⅛ cup | Rice wine vinegar |
| 1 tablespoon | Ground white pepper |
| ¼ teaspoon | Cayenne pepper |
| 1 \N | Fresh lime; Juice of |
| 3 tablespoons | Sesame seeds; toasted |
| 2 smalls | Green papayas; julienned on |
| \N \N | ; mandoline or |
| \N \N | ; regular papaya |
| \N \N | ; diced small |
| 1 small | Red onion; small dice |
| 1 \N | Red pepper; small dice |
| 4 \N | Scallions; finely chopped |
| ¼ bunch | Cilantro; finely chopped |
FOR DRESSING
FOR SALAD
In a small bowl, whisk together all the dressing ingredients.
Place salad ingredients in bowl, pour dressing over top and mix well.
Season to taste. The salad will hold up in the refrigerator up to 24 hours.
Serve at room temperature. Yield: 3 cups dressing Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW#DJ9453 - ROBERT WONG Converted by MM_Buster v2.0l.