A few inches of lemongrass, coarsely chopped (the food processor will do the rest)*
½ cup cilantro
¼ cup basil or mint
1 garlic clove, minced
Splash soy sauce
¼ cup coconut milk, light or full fat
Splash agave syrup or a pinch of sugar
Sriracha, to taste
Zest & juice of 1 lime (1-2 tablespoons of lime juice)
For the salad:
1 green papaya, julienned (about 3 cups)
1 red bell pepper, chopped
1 scallion, chopped
Extra scattered herbs that you might have left over from the dressing
Chopped, roasted peanuts, for garnish
Protein of your choice (optional)
Make the dressing: Pulse the scallion, sesame oil, lemongrass, cilantro, basil, garlic, soy sauce, coconut milk, agave, sriracha, and lime juice and zest in a food processor until combined but not pureed, so you can see course flecks of herbs. Taste and adjust seasonings.
Assemble the salad with the papaya, bell pepper, and scallion and toss with as much or as little dressing as you like. Top with a protein, if using, and garnish with the chopped herbs and peanuts.
*If you don’t have lemongrass, just taste and add extra lime zest if you wish.
Recipe by Love and Lemons at https://www.loveandlemons.com/green-papaya-salad/