Yesterday was a busy day. This whole week has been busy in fact. Lots of teaching workout classes, lots of cooking, lots of playing with little A and lots of other things. We got home late last night from taking dinner to Brady’s parents. His mom just got home from the hospital after major back surgery, so there will be some good comfort food recipes coming up.

I am afraid this is not quite a comfort food recipe though. It is another recipe from my adventures at Apsara Market with Tamara and Archna on Wednesday! I really like the fresh taste of the green papaya. The texture is different – it’s a cross between a cabbage and a broccoli slaw. It requires lots of chewing!

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I modified a recipe from Tamara’s Cambodian cookbook, according to what I had. I can never just follow a recipe. 🙂

Green Papaya Salad

  • about 2 pounds of shredded green papaya
  • 1/4 cup lemon juice (recipe called for lime juice)
  • 2 1/2 tbsp. seasoned rice vinegar
  • 1 packet of stevia (you could use sugar)
  • 1 garlic clove, pressed
  • 1/2 tsp. salt
  • fresh mint
  • fresh holy basil
  • fresh Thai basil
  • peanuts
  1. Make dressing by mixing lemon juice, vinegar, stevia, garlic and salt together.
  2. Pour dressing on papaya and mix together so the papaya is coated.
  3. Let the papaya and dressing set in the fridge for a few hours or overnight to “marinate”.
  4. Just before serving, add lots of fresh mint, basil and peanuts. Add salt or sugar if you desire.
  5. Serve with Red Curry Tofu!

Let me know if you try it! Happy Friday, hope it is a great day for you!