Veg thai papaya salad (without pounding Recipe

Cooking Directions

• STEP 1.In a large bowl, combine shredded green papaya, carrots, bell peppers, and cherry tomatoes.
• STEP 2.In a separate small bowl, whisk together lime juice, fish sauce (or soy sauce), sugar, and chili.
• STEP 3.Pour the dressing over the vegetables and toss well to combine.
• STEP 4.Let the salad sit for about 10 minutes to allow the flavors to meld together.
• STEP 5.Garnish the salad with roasted peanuts, cilantro, and mint before serving.
• STEP 6.Serve the veg Thai papaya salad as a side dish or as a light meal on its own.

Cooking Tips

• For best results, use a julienne peeler or a mandoline slicer to shred the green papaya and carrots into thin strips.
• Adjust the amount of chili according to your spice preference.
• If you prefer a sweeter salad, you can add a bit more sugar to the dressing.
• To make it a complete meal, you can add grilled tofu or shrimp to the salad.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Before serving the leftovers, give the salad a good toss to redistribute the dressing and flavors.