Green Papaya Salad With Lime Dressing

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Washington Post

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Ingredients

1 large green papaya (about 1 pound), peeled, seeded and cut into very thin slices (preferably with a mandoline; may substitute green, unripe mango)

1 large carrot, peeled and cut into very thin slices (preferably with a mandoline)

2 cups 1/2-inch cubed pineapple, preferably fresh

1 Thai red chili pepper, cut crosswise into thin slices (not seeded; omit if you want a less-spicy salad)

Handful mint leaves, coarsely chopped (preferably Vietnamese mint, available at some Asian markets)

Handful cilantro leaves, coarsely chopped

Handful Thai or regular basil leaves, coarsely chopped

1 cup shredded pickled daikon radish (store-bought or homemade; see headnote on Vegetarian Summer Rolls)

2 tablespoons roasted and ground sesame-peanut granules, for garnish (see headnote; may substitute crushed roasted, unsalted peanuts

2 tablespoons store-bought fried red onion, for garnish

6 tablespoons fish sauce

1/2 cup sugar

1/2 cup white distilled vinegar

1/4 cup freshly squeezed lime juice

1 tablespoon minced garlic

1 tablespoon hot chili sauce, such as Sriracha

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