|This a a recipe that I found on EatingWell.com. You may be interested in what you find there. I highly reccomend them!Provided by EatingWell.com|
This Thai-inspired salad makes use of the papayas that grow throughout Hawaii. This version is tossed with tender, sweet pea shoots. Make an extra batch of the vinaigrette to keep on hand in the refrigerator—use it as a marinade for vegetables, a flavorful dressing for fresh melon or as a sauce to splash over grilled fish or chicken.
1/4 teaspoon freshly grated lime zest1/4 cup lime juice
2 tablespoon finely chopped palm sugar, or packed brown sugar (see Tip)
2 tablespoon fish sauce
Hawaiian chiles, or any fresh hot chiles, minced, to taste
3 cups matchstick-cut or julienned green papaya, (see Tip)
1/2 cup very thinly sliced Maui or other sweet onion
1/2 cup pea shoots, cut into 3-inch pieces, or bean sprouts
Freshly ground pepper, to taste
MAKE AHEAD TIP
The vinaigrette (Step 1) will keep, covered, in the refrigerator for up to 1 week.
Green papaya is underripe papaya that is green and firm. Look for it in Asian markets. If you can’t find one, a ripe papaya will still taste delicious in this salad.Tips: Palm sugar is an unrefined sweetener similar in flavor to brown sugar. It’s sold in “pods” or as a paste in Asian markets or at importfood.com.