If you can’t find Vietnamese coriander, you can use fresh cilantro.
Recipe information
Yield
serves 8
Ingredients
For the Dressing
1 fresh red Thai chile, finely chopped
2 tablespoons Asian fish sauce
2 tablespoons sugar
Juice of 1 lime
For the Salad
2 pounds green (unripe) papaya, peeled and seeded
12 sprigs fresh Vietnamese coriander, leaves and stems separated and stems coarsely chopped, plus 1 sprig for garnish
Preparation
Step 1
Make the dressing: Stir together chile, fish sauce, sugar, lime juice, and 3 tablespoons water in a medium bowl.
Step 2
Make the salad: Thickly shred papaya with a mandoline or box grater. Transfer to a large bowl. Stir in coriander leaves and chopped stems. To serve, drizzle salad with dressing, and toss to combine. Garnish with a sprig of coriander.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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