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1 green papaya (tip: buy your papaya at a Chinese grocer, and make sure it is labeled “green papaya”)
1/2 cup honey-roasted peanuts (or plain roasted)
approx. 1 cup bean sprouts
1 to 2 tomatoes, cut into long thin strips
1 red chilli, diced (seeds removed if you prefer a milder salad)
3 spring onions, sliced into long matchstick-like pieces
1/2 cup fresh basil, roughly chopped if leaves are large
DRESSING:
1/2 tsp. shrimp paste (if vegetarian, substitute with 1 Tbsp. vegetarian fish sauce, or soy sauce)
2 Tbsp. olive oil
1 Tbsp. fish sauce (if vegetarian, use vegetarian fish sauce)
2 Tbsp. lime juice
1 tsp. honey
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First, prepare the dressing by mixing together all ingredients in a cup. Make sure shrimp paste dissolves fully. Set aside.
Peel the green papaya, then slice it in half and remove all the white seeds.
Using the “fattest” grater you have, grate the papaya (or you can use a potato peeler to create ribbon-like strips). Place in a large bowl.
Add the sliced tomato, spring onion, chilli, bean sprouts, and most of the basil. Add the dressing, tossing to combine.
Add the peanuts (you can either leave them whole, or roughly chop them). Toss again, and do a taste test. If you’ve used honey-coated peanuts, the salad should be sweet enough (if not, add a little more honey or brown sugar, as desired). If not salty enough, add a little more fish sauce.
Turn onto a platter, and sprinkle with remaining basil leaves. Serve immediately. Make Ahead Tip: If you wish to make this salad ahead of time, combine all ingredients except the peanuts and the dressing. You can then leave it covered in the refrigerator several hours, or overnight. Add the dressing and peanuts at the last minute, then serve.
Serves 4 to 6.
Source: About.com
