Recipe Vortex

Dressing

1/4 cup rice vinegar

3 tablespoons maple syrup or sugar

1 tablespoon soy sauce

1 teaspoon kosher salt

2 cloves of garlic, minced

2 tablespoons chopped shallots (optional)

1 to 2 bird’s eye chili pepper (Thai chili pepper), sliced

Salad

1 medium green papaya (you’ll need about 4 1/2 cups shredded green papaya, soak in ice water for 10-15 minutes until they are firmer) -- it MUST be a GREEN ie. as unripe as possible papaya

1 large carrot, peeled and julienned

1 to 2 persian cucumbers, julienned

1/3 cup loosely packed mint leaves, chopped

4 tablespoons peanuts, optional

cherry tomatoes, optional

green breans, optional

Prepare the dressing: Mix all the ingredients for the dressing in a small bowl and set aside.

Prepare the papaya: Slice off the ends of the green papaya. Using a vegetable peeler, peel the outer skin. Hold the peeled papaya with one hand and tap the papaya with a sharp knife with the other other. You should see shallow knife marks on the papaya. Carefully slice off a layer of the papaya (where you have been tapping), creating green papaya shreds.