Ripe green papayas should be a dark forest green and really firm.
These can be used shredded, sliced, or sauteed. They make a great addition to an Asian slaw.
To use, peel skin, slice in half lengthwise, and remove seeds. Can be a tenderizer when cooked with meats.
1 medium-sized green papaya, about 4 cups shredded
½ of a cucumber
2 generous handfuls of cherry tomatoes
3 green onions
12 green beans
1 or 2 Thai chili peppers
½ cup Thai basil leaves, washed and packed
¼ cup fresh lime juice
2 tablespoons fish sauce
1 tablespoon coconut aminos
2 tablespoons dried shrimp (optional)
Cashews and cilantro for garnish
Peel the papaya with a sharp knife. Julienne the flesh using a julienne peeler or use a box grater to achieve a similar effect.
Prep the remaining vegetables. Begin by peeling the cucumber and slicing lengthwise. Scoop out the seeds and slice the flesh into matchstick-sized pieces.
Quarter the cherry tomatoes, then slice the green onion into matchstick-sized pieces, discarding upper dark green parts.
Slice the green beans on the bias (meaning, slice diagonally) into long pieces and mince the Thai chili peppers.
Roughly chop the basil leaves, then add all veggies and papaya to a large mixing bowl.
Juice the limes and pour over the veggies. Add fish sauce, coconut aminos, and a drizzle of honey (optional).
If you prefer, add the dried shrimp and let stand for 30 minutes to allow flavors to meld. Garnish with chopped cashews and cilantro prior to serving. Serve on its own or as a delicious side to grilled chicken or fish.
Join us in the Paradise Pavilion at Jungle Jim's Eastgate for live music from Jon Wayne Hatfield & David Taylor from 3:00 PM - 6:00 PM! The bar will be open from 2:00 PM - 10:00 PM. The event is completely free to attend and we’ll have drink specials available for purchase at the bar!