When I have an abundance of green papaya, I like to keep a supply of prepared shredded papaya in a clean bag in my refrigerator. I have come up with other ideas by mixing different ingredients so I don't get tired of eating it. I found this great looking purslane weed at the Makawao farmer's market. It has a slightly acidic taste which complements this dish well. I also like the texture of these green leaves against the yellow strings of papaya.
Ingredients:
1 large handful of prepared shredded papaya
5 sprigs of purslane weed, cut or break into 1-inch lengths
5-6 mint leaves, hand torn
A large pinch of toasted sesame seeds
Vietnamese dipping sauce (add according to your taste)
Method:
1) Mix papaya, purslane weed and mint leaves together.
2) Sprinkle the sesame seeds on top.
3) Drizzle with some Vietnamese dipping sauce.
![]() |
freshly shredded papaya |
*If you make this salad add as little or as much of the ingredient(s) according to your taste.
No comments:
Post a Comment