Zucchini (Mock Green Papaya) Salad

Herb Lady's Note:

Always searching for a new way to use zucchini. I love thai green papaya salad so I substituted zucchini for the green papaya. This can also be topped with boiled shrimp or chicken breast. I adapted this recipe from one I found at: http://www.epicurious.com/recipes/food/views/10520

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

For dressing

• 1 large garlic clove , minced fine (use a garlic press)
• 3 tablespoons fresh lime juice
• 1 ½ tablespoons asian fish sauce or 1 ½ tablespoons soy sauce , if fish sauce flavor is too strong
• 1 tablespoon sugar
• 1 small asian red chile , chopped fine (substitute 1 tsp dried red pepper flakes)

For the salad

• 2 cups coarsly shredded zucchini
• 1 carrot , shredded fine
• 1⁄3; cup fresh cilantro leaves
• 2 tablespoons roasted peanuts , crushed

Directions:

1. In a large bowl whisk together dressing ingredients until sugar is dissolved.
2. Add zucchini, carrot, and cilantro to dressing, tossing well.
3. Salad may be made 2 hours ahead and chilled, covered.
4. Bring salad to room temperature before serving.
5. Serve salad sprinkled with peanuts.

Reviews

[Chef #585496]

I love the clean, salty-spicey-sweet taste of papaya salad, and agree that zucchini makes a nice 'substitute' to the papaya, when you can't find it. My only comment is that readers should adjust the fish sauce-sugar-lime (or vinegar) ratios to taste, especially as some fish sauces are more salty than others. Well done to Herb Lady for taking a classic and making it approachable for other cooks.