Shredded raw papaya tossed with garlic, chilli, soy sauce and lemon — a Mizo salad showing the strong Southeast Asian culinary influence on Mizoram's border region.
Ingredients
2 cups raw green papaya — peeled, deseeded and shredded into thin matchsticks
3 garlic cloves — pounded
2 to 3 fresh green chillies — finely sliced
1 tbsp soy sauce
1 tbsp lemon juice
1 tsp sugar
2 tbsp roasted peanuts — coarsely crushed
2 spring onions — finely sliced
2 tbsp fresh coriander
Method
Peel the raw green papaya. Halve and remove all seeds.
Shred on the coarse side of a grater or cut into very thin matchsticks.
In a large bowl combine pounded garlic and sliced green chillies.
Add soy sauce, lemon juice and sugar. Mix until sugar dissolves — taste and adjust the balance of salty, sour and sweet.
Add the shredded raw papaya. Toss well to coat every piece with the dressing.
Add sliced spring onion and coarsely crushed roasted peanuts. Toss.
Add fresh coriander. Toss once more.
Serve immediately — the papaya loses its crunch within 30 minutes of dressing.