This salad is sold as a refreshing snack in the street stalls of Saigon and goes well with beer.
- One small green papaya—I just ask a neighbor if I can pluck one off their tree!
- One packet of beef jerky, finely cut with scissors –Jack links have finally arrived in Quepos, but other brands are fine
- 1/3 cup chopped peanuts or other nut of your preference
- Handful of chopped cilantro leaves
- 1/2 cup Fish sauce or Nam Pla
- 1/2 cup Sugar
- 3 tbs. Lime juice
- 1/3 cup Water
- Peel and shred papaya so it looks like slaw.
- Add dressing and mix well. The salt from the fish sauce will release water from the papaya so drain the salad in a colander after it sits for about 5 minutes.
- To serve: place slaw on serving plate, top with jerky, peanuts, and cilantro. Serve with freshly fried shrimp chips* or any other chip for scooping.
*Shrimp chips are found in Asian stores in San Jose. They are tapioca based so free of gluten. When fried in hot oil, they puff out and become crunchy.