Ready in 45 minutes
Green papaya is perhaps most often associated with Thai food where it is often acts as a bed for fried fish. Since papaya in all its states of ripeness is one of the most abundant plants on the farm it is useful to be able to eat it in many different ways. Boiled green papaya has a similar texture as waxy potatoes and can be used instead of or in combination with potatoes. Uncooked green papaya is crisp like an apple and can be used with dips like hummus. In this recipe the green papaya is like a slaw with Thai flavors.
Shred the fruit and veg.
Make the dressing by combining the rest of the ingredients.
Pour the dressing over the shredded food and toss.
Put in fridge for at least 1 hour before serving.
Mix the chilies, lime juice, fish sauce, sugar, garlic and ginger together and taste and adjust as you like before tossing it with the veg.
Hot chilies are not part of the Dominican Republic diet and are generally not grown or available in the market. There are a few bushes of bird seed hot chilies on the farm and you only need 1 or 2 to do the job. They are hot! Thai fish sauce is available in the local market. In Thailand some cabbage would be served cold in quarters beside the green papaya salad and acts as a cooking effect to the hot spicy salad. Fish sauce seems to be one of those things you either love or hate and it is essential in Thai cooking.