Papaya, Cashew And Frisée Salad

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1 tablespoon vegetable oil

3 garlic cloves, thinly sliced

1 medium shallot, thinly sliced

1 small carrot, finely diced

1 small red bell pepper, finely diced

1 red Thai chile, thinly sliced

1/4 cup fresh lime juice

3 tablespoons unseasoned rice vinegar

2 tablespoons light brown sugar

2 tablespoons granulated sugar

1/2 teaspoon chili oil


1 teaspoon sesame seeds

3 cups packed frisée lettuce (4 1/2 ounces), torn into bite-size pieces

2 ripe 3/4-pound papayas—peeled, seeded and cut into 1-inch cubes

6 canned whole water chestnuts, drained and cut into thin rounds or 2 ounces jicama, peeled and cut into 1-by-1 1/4-inch slices

1/4 cup salted roasted cashews

2 tablespoons finely julienned fresh ginger

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