Mild, crunchy green papaya is not the same as underripe papaya. Look for it at Asian or Mexican groceries.
Recipe information
Yield
Makes 8 Servings
Ingredients
Dressing and fried shallots:
1/3 cup (packed) light brown sugar
1/3 cup unseasoned rice vinegar
1/4 cup soy sauce
1 tablespoon hot chili paste (such as sambal oelek)
1/2 teaspoon toasted sesame oil
3 shallots, very thinly sliced crosswise, separated into rings
1 cup vegetable oil
Kosher salt
Salad:
1 green papaya, peeled, halved, seeded, julienned (about 6 cups)
1 cup fresh cilantro leaves with tender stems
1 cup torn fresh Thai basil leaves
ingredient info: Chili paste is available at Asian markets and many supermarkets.
Preparation
For dressing and fried shallots:
Step 1
Bring brown sugar, vinegar, and 1 cup water to a boil in a small saucepan, whisking to dissolve sugar; let cool. Whisk in soy sauce, chili paste, and sesame oil. Set aside.
Step 2
Cook shallots and vegetable oil in a medium saucepan over medium heat, stirring occasionally, until shallots are golden brown and crisp, 10-12 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain and season with salt. Let cool.
For salad:
Step 3
Toss papaya and dressing in a large bowl. Let sit, tossing occasionally, 15 minutes. Add cilantro and basil; toss to combine. Top with fried shallots.
