Ingredients
- 1 to 2 tomatoes, cut into long thin strips
Directions
1.
First, prepare the dressing by mixing together all dressing ingredients together in a cup. Make sure shrimp paste dissolves fully. Set aside.
2.
Peel the green papaya, then slice it in half and remove all the white seeds. Using the largest grater you have, grate the papaya (or you can use a potato peeler to create thin, ribbon-like strips). Place in a large bowl.
3.
Add the sliced tomato, spring onion, chili, bean sprouts, and most of the basil. Add the dressing, tossing to combine.
4.
Add the peanuts or cashews* (you can either leave them whole, or roughly chop them). Toss again, and do a taste test. If you've used sweet glazed nuts, the salad should be sweet enough (if not, add a little more honey). If not salty enough, add a little more fish sauce.
5.
To serve, scoop salad into individual bowls or onto a serving platter. Sprinkle with remaining basil leaves plus fresh coriander. Serve immediately and ENJOY!
Columbus Restaurants
