If you can’t find Vietnamese coriander, you can use fresh cilantro.

　　

Ingredients

serves 8

　　

For the Dressing

1 fresh red Thai chile, finely chopped

　　2 tablespoons Asian fish sauce

　　2 tablespoons sugar

　　Juice of 1 lime

　　

For the Salad

2 pounds green (unripe) papaya, peeled and seeded

　　12 sprigs fresh Vietnamese coriander, leaves and stems separated and stems coarsely chopped, plus 1 sprig for garnish

　　

Step 1

Make the dressing: Stir together chile, fish sauce, sugar, lime juice, and 3 tablespoons water in a medium bowl.

　　

Step 2

Make the salad: Thickly shred papaya with a mandoline or box grater. Transfer to a large bowl. Stir in coriander leaves and chopped stems. To serve, drizzle salad with dressing, and toss to combine. Garnish with a sprig of coriander.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.