RECIPE

Green Papaya Salad with Curry-Lime Dressing

• Recipe by Nobuo Fukuda

“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. Two top producers are Domaines Schlumberger (try the lychee-scented 2005 Fleur) and Trimbach (the dry, spicy 2005 is very good).

• Make-Ahead
• Healthy

Ingredients

1. 2 tablespoons Asian fish sauce
2. 2 tablespoons fresh lime juice
3. 1 tablespoon unseasoned rice vinegar
4. 1 tablespoon mirin
5. 1/2 teaspoon Thai red curry paste
6. 1/2 teaspoon mild curry powder
7. 3 tablespoons vegetable oil
8. One 2 1/2-pound green papaya—peeled, seeded and finely julienned, preferably on a mandoline (6 cups)
9. 1/4 cup finely chopped cilantro
10. 4 small scallions, thinly sliced
11. 3 ounces inari (fried tofu skin), thinly sliced (see Note)
12. 2 tablespoons finely shredded pickled ginger
13. Salt

Directions

1. 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.