Vegetarian Style Green Papaya Salad

[Guest guest]

Vegetarian Style Green Papaya Salad

 

1 1/2 lbs. green papayas (about 2 medium)

8 cloves garlic

8 small Thai chilis, stemmed

3 rounded Tbsp. coconut-palm sugar or goldn brown sugar

3 Tbsp. Thai thin soy sauce or any good light soy sauce

1/2 cup sliced green beans (2 " lengths)

6 large cherry tomatoes, quartered

1/2 cup fresh lime juice

1/2 cup roasted unsalted peanuts, crushed in a mortar or finely chopped

1 head Boston lettuce or green cabbage (optional)

 

Peel the papayas, cut them in half lengthwise, then scoop out and

discard the seeds. Cut the papayas into long, thin shreds, or use a

food processor fitted with a shredding disk. You should have about 4

cups. Set aside.

 

Put the garlic and chilies in a large heavy mortar and pound them to

bits. Blend in the sugar and soy sauce with the pestle. Use a large

spoon to scrape down the sides of the green beans and pound gently to

crush them slightly. Use the spoon to scrape down the mortar and turn

the mixture over as you work.

 

Add the tomatoes and crush them lightly to release some of their

juice. Add the lime juice and crushed peanuts and mix well.

 

Transfer the salad to a platter and serve.

 

If using salad greens, select small, cup-shaped leaves from the head

of lettuce or cut the cabbage into thick wedges. Set out the lettuce

cups or cabbage wedges on a serving tray and place next to the salad.

To serve, spoon some of the salad into a lettuce cup or cabbage leaf.

Fold up and eat out of hand.