Papaya salad is "Issan" (Northeast Thailand) food. It is usually eaten with sticky rice and grilled chicken, fish and meat. It can also be served as a side dish with varieties of vegetables such as swamp cabbage (pak boog), cabbage or other vegetables, as desired. It is especially enjoyable with lunch. It is a popular dish in Thai restaurants. It can be made anywhere from very spicy to little spice, depending upon your taste.

INGREDIENTS:

2 cups green papaya
½ cup carrots
¼ cup yard-long green bean (cut to 1 to 2 inch lengths - other green beans may be substituted)
3 each dried chili peppers (can be more or less, as desired for spicy taste)
2 tbsp. fish sauce
1½ tbsp. sugar (add more sugar, if desired)
3 tbsp. lime juice
3 pieces garlic clove
¼ cup roasted penults
¼ cup cherry tomatoes (cut in half)

PREPARATION:

1. Peel and wash the green papaya and carrots, then shred them. Cut the yard-long green beans into 1 to 2 inch lengths and then mix them together in a bowl with the papaya and carrots.
2. Combine the chili peppers, garlic and 1/3 cup of the papaya mix from above in a mortar and, using a pestle, crush them well. Then, add the tomatoes, sugar, fish sauce, lime juice and roasted peanuts. Break them lightly with the pestle and mix them well. After that add the rest of the papaya mix from the bowl and crush every thing together about several minutes or until they soft and mixed well.
3. Place on a plate and serve with swamp cabbage, lettuce and cabbage.

Makes 2-3 servings

Tip: Use only green papaya for this salad and add spices to taste.