Recipe: Green Papaya Salad with Jerky
Prep Time:
25 minutes
Cook Time:
5 minutes
Servings:
6 servings
Ingredients
  • 2 tablespoons long-grain rice
  • 12 ounces (½ large) green papaya—peeled, seeded and julienned (2 cups)
  • 1½ cups julienned cucumbers
  • ½ cup (4 ounces) Chinese jerky, roughly torn
  • 2 tablespoons Thai basil, plus more for garnish
  • 2 tablespoons mint leaves, plus more for garnish
  • 2 tablespoons cilantro leaves, plus more for garnish
  • 2 tablespoons red nuoc cham
  • 1 tablespoon green nuoc cham
  • 1 tablespoon dried baby shrimp
  • 1 small carrot, peeled and julienned
  • 1 scallion, thinly sliced on a bias
  • 1 jalapeño—stemmed, seeded and julienned
  • ¼ small red onion, julienned
  • Lime wedges, for serving
Directions
  1. In a medium skillet, add the rice and toast over medium heat, tossing often, until golden brown, 2 to 3 minutes. Transfer to a mortal and pestle or spice grinder, and let cool completely. Grind to a coarse texture, then transfer to a large bowl.
  2. Add the rest of the ingredients to the bowl and toss to coat. Transfer to a platter and garnish with more fresh herbs, then serve with lime wedges. *This article was originally published on 05/23/2016 by Tasting Table editors. The restaurant, chef and/or recipe are in no way affiliated with or endorsing the featured sponsor.