You will need:
1 green papaya, peeled & seeded
2 tbsp roasted peanuts
1 shallot, fried
1 fresh birds eye chili, seeded & finely sliced
Handful of mint leaves, Vietnamese mint, thai basil & cilantro leaves
1/4 cup beef jerky, sliced thinly (you can substitute the jerky for shrimp if you prefer)
Dressing (inspired by the traditional Nuoc Cham dressing):
2 tbsp fish sauce
2 tbsp rice vinegar (can use coconut vinegar for paleo friendly)
1 tbsp fresh squeeze lime juice
2 tbsp honey
1 garlic clove, finely diced
1 birds eye chili, seeded & finely sliced
7 tbsp water
Begin by making the dressing. Combine all ingredients into a small bowl and whisk until well combined and honey has dissolved. Set aside.
Slice shallot in half lengthwise and then cut in half. In a small pot over medium, add 1/4 cup of avocado oil and shallots. Once they begin to bubble, turn heat down and continue to fry for 10 or so minutes. Be sure to watch them carefully and stir occasionally until they are golden brown. Remove from heat and place shallots on paper towel. Set aside.
Using a mandolin or food processor, shred the papaya into small & fine matchsticks.
Add papaya and dressing into a large bowl and mix well. Add herbs and combine.
Plate salad on large sharing plate and top with roasted peanuts, fried shallots, beef jerky, cilantro & sliced chili.
*The Nuoc Cham sauce is what makes this salad amazing. Unfortunately fish sauce is found in all traditional vietnamese cooking, so vegan options are rare.
*I used a high quality, grass fed beef jerky and sliced pieces into thin matchsticks. A good alternative to beef jerky would be shrimp or prawns.
*Instead of buying pre roasted peanuts, try roasting them yourself in the oven for 5-10 minutes at 350F. Just watch carefully cause they burn easily.