Green Papaya Salad with Curry-Lime Dressing

ACTIVE: 20 MIN
TOTAL TIME: 50 MIN
SERVINGS: 4

•HEALTHY
•MAKE-AHEAD

"Gewürztraminer is so in concert with this dish, it's almost orchestral," restaurateur Peter Kasperski notes. He loves how the wine's sweet spiciness enhances the fish sauce, curry and cilantro in the salad.

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2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
1 tablespoon unseasoned rice vinegar
1 tablespoon mirin
1/2 teaspoon Thai red curry paste
1/2 teaspoon mild curry powder
3 tablespoons vegetable oil
One 2 1/2-pound green papaya—peeled, seeded and finely julienned, preferably on a mandoline (6 cups)
1/4 cup finely chopped cilantro
4 small scallions, thinly sliced
3 ounces inari (fried tofu skin), thinly sliced (see Note)
2 tablespoons finely shredded pickled ginger
Salt

In a large bowl, whisk the fish sauce with the lime juice, rice vinegar, mirin, curry paste, curry powder and vegetable oil. Add the green papaya, cilantro, scallions, inari and pickled ginger and toss well. Season lightly with salt and refrigerate until chilled, about 30 minutes.

Make Ahead The salad can be refrigerated overnight. Notes Inari is available at Asian markets. Look for it in the refrigerated section.

Suggested Pairing

Try an Alsatian Gewürztraminer with this dish.

Green Papaya Salad with Curry-Lime Dressing

Suggested Pairing

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