- 2 tablespoons turbinado sugar
- 2 tablespoons Asian fish sauce
- 1/4 cup fresh lime juice
- 1 teaspoon canola oil
- 1/2 cup salted dry-roasted peanuts
- 1/4 teaspoon ground cumin
- 1 head Little Gem lettuce, light green leaves only, thinly sliced
- 2 cups julienned green papaya (see Note)
- 1 1/2 cups julienned peeled yellow or Chioggia beets (from 1 large beet)
- 1/2 cup julienned carrot
- 1/4 cup finely diced tomatillo (from 1 large husked tomatillo)
- 1/2 cup lightly packed cilantro leaves
- 1/2 cup lightly packed mint leaves
- 1 tablespoon toasted sesame seeds
How to make this recipe
- In a medium saucepan, combine the sugar and fish sauce and cook over moderate heat, stirring, until the sugar dissolves, about 3 minutes. Remove from the heat and whisk in the lime juice. Let cool.
- Meanwhile, in a small skillet, heat the canola oil. Add the peanuts and cumin and cook over moderate heat, tossing, until fragrant, about 1 minute.
- Spread the lettuce in a serving bowl. In another bowl, toss the fruit and vegetables, herbs, peanuts and sesame seeds with the dressing. Pile on top of the lettuce and serve right away.
Green (unripe) papayas are very firm, with dark green skin; if unavailable, you can substitute peeled daikon or unripe mango.
A fruit-forward, aromatic white.