GREEN PAPAYA SALAD

This salad is great to form before time. it'll keep for 1 to 2 days within the refrigerator. Wait until you're able to serve the salad before mixing the chopped mint leaves and toasted sunflower seeds.

INGREDIENT

Bearings

1/3 cup rice vinegar

3 tablespoons syrup or sugar

1 tablespoon soy

1 teaspoon kosher salt

2 garlic cloves, chopped

2 tablespoons chopped shallots (optional)

1 to 2 germander speedwell chilies (Thai chili), sliced *

salad

1 medium green papaya (you will need about 4 1/2 cups grated green papaya)

1 large carrot, peeled and dig matches

1 to 2 persian cucumbers, dig matches

1/3 cup loosely packed mint leaves, chopped

4 tablespoons of toasted sunflower seeds

INSTRUCTIONS

1.Prepare the dressing: Combine all the dressing ingredients during a small bowl and put aside .

2.Prepare the papaya: cut the ends of the green papaya. employing a vegetable peeler, peel off the outer shell. Hold the peeled papaya in one hand and pat the papaya with a pointy knife with the opposite . you'll see shallow knife marks on the papaya. Gently chop the papaya layer (where you knocked it), make green papaya chunks. Watch this video for a way . If this method seems a touch dangerous or tiresome to you, see the notes above for alternative ripping methods. you simply need about 4 1/2 cups of grated green papaya.

3.Stir the salad: in a large bowl, combine green papaya, carrot, cucumber, mint and sunflower seeds.