Green Papaya Salad

With the summer heat upon us, I though I would share some refreshing salads.

2 cups shredded green papaya

1 pound green beans, trimmed and cut into 2-inch pieces

1 pint cherry tomatoes, halved lengthwise

2 Fresno chili peppers

1/2 cup toasted sliced almonds

1/3 cup fresh lime juice (2 to 3 limes)

2 cloves garlic

2 tablespoons chopped dried shrimp

1 tablespoon turbinado cane sugar

1 tablespoon fish sauce

1 teaspoon kosher salt

1 small head green cabbage, cut into 8 wedges

Lime wedges, to serve

In a large bowl, place papaya. Set aside.

In a large mortar, working in batches, gently pound green beans just to soften. (Alternatively, place green beans in a resealable bag - do not seal. Gently pound with a meat mallet, small skillet, or rolling pin.) Add to papaya.

In mortar, gently pound tomatoes to release juice and pulp. (Alternatively, place green beans in a resealable bag - do not seal. Gently pound with a meat mallet, small skillet, or rolling pin.) Add to papaya.

In a medium bowl, combine chilies, almonds, lime juice, garlic, dried shrimp, turbinado sugar, and fish sauce. IN ,ortat, grind chili mixture in batches into a coarse paste. ( Alternatively, in the work bowl of a food processor, pulse chili mixture until finely ground.) Add chili mixture to papaya mixture. Toss well to combine. Let stand for 20 minutes. Serve over cabbage wedges and with lime wedges.

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Enjoy!!!

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