This is close to the Indochine Restaurant in Washington where I first had this green papaya and mango salad.  It hits with flavors I like - spiciness from the pepper & sweet chili sauce, the savory fish sauce funkiness with sweetness of fresh mango, tartness of limes and green papaya.  When I have leftover smoked pulled pork will add it a heartier salad.

Found shredded green papaya at the market and it was just the right amount for a salad. Those green papayas are Texas sized and would be eating it for a week, portion control is a good thing.

Ingredients

Dressing

• 2 T olive oil 
• 2 – 3 T fresh lime juice
• 2 t dark soy sauce
• 1 t fish sauce 
• 2 t monk fruit
• 1 t minced garlic
• 1 Thai or serrano chili, finely chopped
• ½ t chili flakes, crushed in pestle and mortar
• 2 t sweet chili sauce

Salad

• 1 ½ C shredded green papaya
• ½ C shredded carrot
• 2 C long or green beans, cut into 1-inch pieces
• ½ C mung bean sprouts
• 1 ripe mango, cubed
• ¼ C peanuts
• ¼ - ½ C tablespoons chopped cilantro

Directions

Make The Dressing

1. Stir together olive oil, lime juice, dark soy sauce, fish sauce, monk fruit, garlic, chili, and salt in a small bowl to make the dressing.

Make The Salad

2. Soak green papaya and carrot in ice water for 10-15 minutes until they are crunchy.
3. Drain the water and place the shredded papaya and carrots on a towel to absorb excess water.
4. Add green beans to a large mortar and pestle and gently bruises them.
5. Heat a pan to medium high add bruised beans and bean sprouts about 5 minutes, stirring frequently.
6. Transfer the papaya and carrot to a large mixing bowl along with bruised beans, mung bean sprouts, mango, peanuts, and cilantro, and toss well.
7. Pour the dressing over the salad and toss well to coat the vegetables with the dressing.
8. Refrigerate the salad for 10-15 minutes before serving.