Barbara Kafka

Green Papaya Salad

Preparation info
  • Makes about

    1½ Cups

    • Difficulty

      Easy

Appears in
The Intolerant Gourmet
The Intolerant Gourmet

By Barbara Kafka

Published 2011

  • About

This is a taste of the French Caribbean islands without ever leaving home. The grated green papaya marinated in a peppery vinaigrette is a wonderful accompaniment to shrimp in the shell or even a whole fish.

Following are Okra with Basil and Hearts of Palm Salad. Some of each of these three salads make a terrific first course.

Ingredients

  • 1 green papaya
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons

Method

Peel the papaya and cut in half lengthwise. Scoop out the seeds with a spoon. Using a hand grater or the grating disc of a food processor, grate each half into thin strips and place in a bowl containing the lemon juice. Toss with the juice to prevent discoloring. Add the vinaigrette and season with the Tabasco and black pepper. Let marinate for at least 30 minutes before serving.