Earlier this afternoon I was given two, rather large, green papayas. I figured since I already have one ripening under a towel, I had better figure out what to do with green papaya. I know that there is a Thai salad that uses green papaya, but since I was missing a lot of ingredients (specifically for the dressing), I decided to wing it. So without further ado, here’s my Bajan take on a Green Papaya Salad
First, get one of these bad boys right here:
Since I didn’t want to make a HUGE salad, I cut off a chunk of the papaya:
I de-seeded the chunk I was using and then set to work peeling it. Do this very carefully. I almost cut myself several times. Once you’ve peeled your papaya, grate it. I used a regular grater and carefully shredded the papaya. I was impressed that no fingertips ended up in the salad.
I then thinly sliced a green mango and added it to the bowl with the papaya:
At this point, I was going to put some shredded carrots in, but they had gone slimy. So instead I added some sliced tomato and some chopped chives.
The dressing is simple, but it works. I had a bottle of low fat vinaigrette and some Bajan hot pepper sauce in my fridge. Mixed a little bit of each together and a dressing is born!
Everything got put in a bowl, given a quick toss and there you have it. My Green Papaya Salad.