RECIPE COURTESY OF MAUI PRIVATE CHEF JANA MCMAHON
1 large green papaya, peeled and grated
2 medium carrots, peeled and grated
½ cup unsalted roasted macadamia nuts, rough chopped (or peanuts)
¼ cup rough chopped cilantro
fried pork rinds, lightly crushed
Add all ingredients . Peel and grate green papaya and carrots. I use the grate wheel of my food processor for this. Put grated papaya and carrots into a colander to drain while you make the dressing.
Juice of 3 limes ( ¼ – 1/3 cup)
2 Tbs. fish sauce (I like Red Boat brand)
3 garlic cloves
1-2 red Thai chili, seeded (or to taste) **very spicy
2 Tbs. palm sugar (sub any granular sugar of choice)
15 mint leaves
1 kaffir lime leaf (optional)
In a food processor or high-speed blender (VitaMix), start
with lime, sugar and garlic. Process until the garlic is finely ground and the sugar is dissolved.
Add the fish sauce, chili and mint leaves to the lime mixture and blend until well incorporated. Taste. You may need to make some adjustments while seeking a balance between sweet, salty, sour and spicy.
Transfer papaya and carrot from colander to large mixing bowl.
Add the dressing and mix well. Finish with chopped macadamia nuts and fresh cilantro.
Top with a delicious crispy piggy pork rind crumble.
Dig in. Enjoy.