Green Papaya Salad

So last weekend I attended a Thai cooking class with my parents at the Institute of Culinary Education, who were visiting New York for the weekend. Armed with a veritable bevy of pungent fish sauce off we went to cook many authentic thai dishes from green curry to steamed fish with a tamarind sauce, and of course the ubiquitous pad thai... with all the fish sauce you ever wanted. Here is what I thought to be the most interesting recipe from the class. It is a recipe for a green papaya (aka unripened) salad. It has a sweet and savory flavor with all the spectrum of flavors that you would expect from a thai dish. Both exotic and refreshing this salad is something definitely worth going out of your way to make, just to try it. And once you do try it, I am sure you will want to make it for company or whoever seems to be around at the time.

For the Dressing:

2 large cloves garlic, pressed/minced

6 tablespoons freshly squeezed lime juice

3 tablespoons fish sauce

2 tablespoons palm sugar

1 red bird's eye chili pepper, seeded and minced finely (wear gloves)

Non-Dressing Items:

1 pound green papaya, peeled seeded and coarsely shredded/grated or julienne

2 carrots, shredded/grated

2/3 cup fresh cilantro leaves, washed well and dried

Up to 4 tablespoons peanuts, crushed

1. Make the dressing by whisking together pressed garlic, lime juice, fish sauce, palm sugar, and chili pepper until sugar is dissolved.

2. Add the papaya, carrots, and cilantro to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving.

3. Sprinkle with peanuts and serve.