I adore the green papaya salad that I’ve had at Thai restaurants. I was delighted to find that green papaya is sold at the Asian market and I could make a quick and easy version that completely satisfied what I like so much about the dish. It’s crunchy and spicy and fresh, but with a little funk from the fish sauce. This is a great salad to make in large quantities and keep in the fridge, as it gets better over time.

Guessipe

• 1 green papaya, peeled and shredded
• 4 carrots, peeled and shredded
• 35 green beans, trimmed and bruised with a pestle

Dressing

• 3 cloves garlic, minced
• 5 red chili peppers, minced
• 1/3 cup sugar
• 1/3 cup fish sauce
• juice of 2 limes

Peel and shred the papaya and carrots. I used the grating disc in my food processor, which was super fast and easy. If you don’t have one, you can do it by hand and think of it as your arm workout for the day! Mix in the green beans.

Combine all of the Dressing ingredients.

Pour the Dressing over the papaya mixture. Mix well and refrigerate overnight.