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Thai Green Papaya Salad

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For those of you who like the unusual and love HEAT--this one is always a favorite.



1-2lb. Green Papaya, peeled, seeds removed and shredded.

½ C. Sweet Onion, slivered

½ Pt. Cherry or Grape Tomatoes, halved.

¼ C. crushed roasted peanuts for garnish


1 tsp. frozen crab with shell (you can buy this an most other ingredients at a good Asian market). If you can’t find this you can omit, but it’s worth it to get it.

1/3 C. Fish sauce

½ C. freshly squeezed Lime juice.

½ tsp. brown sugar

1-small clove fresh Garlic, crushed

1-tsp. finely grated Lemon Grass

1-tsp. grated fresh Ginger

1/3 C. fresh chopped Cilantro

½ to 1 thinly sliced Jalapeño (or to taste)-Your Call!


Grate cleaned Papaya, turn sideways, lay grater on a firm surface, use long strokes to get longer shreds if desired. You can put this in a bowl and refrigerate up to 3 hours before serving, it won’t turn brown as long as it’s covered air-tight.

Slice Onion, halve tomatoes, chop Cilantro and toss all into a large mixing bowl with the Papaya.

Mix all dressing ingredients on a stainless bowl, mix well and toss with salad ingredients. Serve on top of your favorite lettuce or field greens if desired. Sprinkle crushed peanuts on top immediately before serving.

Serves 2-4

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