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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Mild, crunchy green papaya is not the same as underripe papaya. Look for it at Asian or Mexican groceries. Ingredients:
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 |
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 |
Directions:
1. For dressing and fried shallots: 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.
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.
3. For salad: 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.
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