Recipe by Herb Lady
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
Top Review by liz.tarquin
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.
- 1 large garlic clove, minced fine (use a garlic press)
- 3 tablespoons fresh lime juice
- 1 1⁄2 tablespoons asian fish sauce or 1 1⁄2 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 See How It's Made
- In a large bowl whisk together dressing ingredients until sugar is dissolved.
- Add zucchini, carrot, and cilantro to dressing, tossing well.
- Salad may be made 2 hours ahead and chilled, covered.
- Bring salad to room temperature before serving.
- Serve salad sprinkled with peanuts.