Ingredients
1/4 cup freshly squeezed lime juice
2 tablespoons tamarind pulp
3 tablespoons Vietnamese fish sauce
1 1/2 teaspoons sugar
8 ounces green papaya, peeled, seeded, and julienned
1 small carrot, julienned
3 red bird chiles, stemmed and thinly sliced
2 tablespoons very thinly sliced fresh cilantro leaves
2 tablespoons chopped roasted peanuts
Preparation
In a 2-cup glass measuring cup, combine lime juice, tamarind pulp, fish sauce, and sugar. Blend with an immersion blender until incorporated; set aside.
In a medium bowl, combine papaya, carrot, chiles, cilantro leaves, and peanuts. Drizzle with reserved dressing. Using the back of a wooden spoon, bruise the papaya gently while tossing to combine.
