Summer soldiers on here in the South. As I continue to sweat, I’m trying to see the bright side: namely, more opportunities to squeeze everything I can out of salad season before soup season takes its place.
If you’ve gone out for Thai, you’ve probably had green papaya salad. Green papayas are crunchy–more substantial than cucumber but more flexible than, say, a carrot. They somehow taste cold. Look for them in Asian or Mexican grocers.
Plus, this dressing. Thai and Vietnamese food often balances four flavors: sour, salty, spicy, and sweet. This dressing does that, and does it well, with lime juice, fish sauce, red pepper flakes, and sugar.
All of this washed down with a cold beer is the perfect antidote to sultry September evenings. Continue reading “Green papaya salad”