First, a disclaimer: I’m six months pregnant. My first pregnancy all I craved was frozen yogurt, which was strange enough only because I have never liked frozen yogurt before. This time around, my cravings are far reaching and more culturally well rounded (good job pregnancy cravings!) that have me constantly pining for sushi, coconut milk curry, ramen, pho, sweet and sour eggplant, I could go on. For a long time.
It all started on one of the many nights I was too tired to make dinner in my first trimester. I ordered Thai takeout and discovered the delights of green papaya salad. Ever since that night I have been hooked, a new craving carved into my brain that pops up pretty much any time I am hungry, which these days is almost all the time. I couldn’t believe all the flavor and texture notes it hits perfectly–the heat, the brightness, the briny punch, the hint of sweetness, the crunch.
The salad itself is an incredible mix of green (unripe) papaya, chilis, sometimes peanuts, and a plethora of variations based on who makes it (and believe me, I have tried every variation I can get my hands on). But the star of the show is the dressing, which can be made in many ways. Here is the version I am making at home, and has now become a regular go-to anytime the Thai craving hits. This little dressing can transform even the most unassuming veggie’s or greens into an exotic and satisfying treat.
1/4 c. fresh lime juice
3 T. honey
2 T. soy sauce
1 T. fish sauce
1 clove of garlic (thinly sliced) OR 1 t. chili garlic sauce
1/4 c. extra virgin olive oil
1.) whisk or blend all ingredients together.
Component in Action
- drizzle over roasted or grilled vegetables, fish, or meat
- toss with salad greens
- use as a dip for raw veggies or spring rolls
- use as a dressing for rice noodle salad