Mild, crunchy green papaya is not the same as underripe papaya. Look for it at Asian or Mexican groceries.

　　

Ingredients

Makes 8 Servings

　　

Dressing and fried shallots:

1/3 cup (packed) light brown sugar

　　1/3 cup unseasoned rice vinegar

　　1/4 cup soy sauce

　　1 tablespoon hot chili paste (such as sambal oelek)

　　1/2 teaspoon toasted sesame oil

　　3 shallots, very thinly sliced crosswise, separated into rings

　　1 cup vegetable oil

　　Kosher salt

　　

Salad:

1 green papaya, peeled, halved, seeded, julienned (about 6 cups)

　　1 cup fresh cilantro leaves with tender stems

　　1 cup torn fresh Thai basil leaves

　　ingredient info: Chili paste is available at Asian markets and many supermarkets.

　　

For dressing and fried shallots:

Step 1

Bring brown sugar, vinegar, and 1 cup water to a boil in a small saucepan, whisking to dissolve sugar; let cool. Whisk in soy sauce, chili paste, and sesame oil. Set aside.

　　

Step 2

Cook shallots and vegetable oil in a medium saucepan over medium heat, stirring occasionally, until shallots are golden brown and crisp, 10-12 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain and season with salt. Let cool.

　　

For salad:

Step 3

Toss papaya and dressing in a large bowl. Let sit, tossing occasionally, 15 minutes. Add cilantro and basil; toss to combine. Top with fried shallots.