Ingredients
- ¼ teaspoon freshly grated lime zest
- ¼ cup lime juice
- 2 tablespoons finely chopped palm sugar, or packed brown sugar
- 2 tablespoons fish sauce
- Hawaiian chiles, or any fresh hot chiles, minced, to taste
- 3 cups matchstick-cut or julienned green papaya
- ½ cup very thinly sliced Maui or other sweet onion
- ½ cup pea shoots, cut into 3-inch pieces, or bean sprouts
- Freshly ground pepper, to taste
Directions
- Whisk lime zest, lime juice, sugar, fish sauce and chiles in a large bowl.
- Add papaya, onion and pea shoots (or sprouts) to the vinaigrette; toss to combine.
- Sprinkle with pepper just before serving.
Notes
- Make Ahead Tip: The vinaigrette (Step 1) will keep, covered, in the refrigerator for up to 1 week.
- Palm sugar is an unrefined sweetener similar in flavor to brown sugar. It’s sold in “pods” or as a paste in Asian markets or at importfood.com.
- Green papaya is underripe papaya that is green and firm. Look for it in Asian markets. If you can’t find one, a ripe papaya will still taste delicious in this salad.