Green Papaya Salad

Special Equipment: Scale, Chef Knife, Bowl, Pot, Shears, Mandolin,
Serves: 2-4

Ingredients

Dressing

1 Ea | 5 g Garlic, Clove
½ Cup |110 g Water
| 56 g Sugar In The Raw
⅓ Vol. Oz | 50 g Fish Sauce
| 125 g Lime, juice
1 Ea | 1 g Thai Chile

Salad Mix

3 Oz | 86 g Green Papaya or Zucchini
2 Oz | 56 g Carrots
1 Oz | 27 g Beef Jerky
1 Oz | 28 g Peanuts, toasted
.2 Oz | 6 g Cilantro
.2 Oz | 6 g Mint
.2 Oz | 6 g Thai Basil
1 Vol. Oz | 32 g Dressing

Other

Flatbread or Crudite
Olive Oil
Parsley (optional)

Method

Dressing – nuoc cham

  • Grate garlic into a bowl
  • In a pot, add water, & sugar. Bring to a boil
  • Pour over grated garlic
  • Once cooled add in the Lime juice

Prep & Plating

  • Peel & deseed Green Papaya, & Carrots
  • Using the mandolin, slice the Green Papaya
  • Using your knife or shears cut the Jerky into thin strips. You can cut your herbs to the same size as well
  • In a bowl, add 3 Oz of Green Papaya & 2 Oz of Carrot
  • Add in your toasted Peanuts, Herbs, & Dressing
  • Mix up & enjoy!

Notes:

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