Yield: 4-6 servings
Time: 20 minutes
This recipe idea came from one of the volunteers at the Richmond Hostel. Instead of using hard to find green papaya, shredded zucchini is subbed in for the bulk of this delicious riff on a papaya salad.
1 large or 2 small cloves garlic, peeled
¼ teaspoon salt
1 tablespoon dry-roasted salted peanuts, more for garnish
2 fresh bird chilies or serrano chilies, sliced
½ teaspoon raw sugar or white sugar
1 tablespoon dried shrimp (optional)
2 tablespoons fresh lime juice
1 to 2 tablespoons fish sauce (nam pla), to taste
2 plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely chopped
½ pound green beans, trimmed and cut into 1 1/2-inch lengths (optional)
1 small to medium green zucchini, julienned on a mandolin or by hand
In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.