The classic Vietnamese side dish, with suggestions on dressing it up forthe main course.
1 medium, green papaya.
½ small carrot
1 red chili (optional).
Fresh Thai Basil.
Fresh mint leaves.
Crispy deep fried shallots.
Roasted sesame seeds.
Traditionally papaya salad is served as a starter or side dish to cleanse the pallet, but this fragrant, light salad can also be served as a main dish accompanied by healthily grilled chicken or prawns.
Peel, then grate the papaya and carrot into long strips using a medium sized vegetable grater.
Prepare the dipping sauce and drizzle generously; adding the fresh mint, Thai basil and chili. Stir well and garnish with a sprinkling of roasted peanuts and crispy fried shallots.
For a deeper flavour marinade the papaya, carrot and herbs in the fridge for an hour before garnishing.