FEEDS 8 OR MORE
This slaw is inspired by the traditional Thai salad. It’s a refreshing, acidic complement to the fatty pig and rich barbecue sauce.
1 large green PAPAYA (about 2 pounds), peeled, seeded, and cut in matchsticks (about 3 cups)
1 bunch baby CARROTS or 2 large carrots (about 1 pound), peeled and cut in matchsticks (about 2 cups)
1 large seedless CUCUMBER (about 1 pound), peeled and cut in matchsticks (about 2 cups)
1 cup fresh CILANTRO LEAVES
1 bunch SCALLIONS, thinly sliced
1/4 cup fresh LIME JUICE
2 tablespoons Asian FISH SAUCE
2 tablespoons RICE VINEGAR
2 JALAPEÑO CHILES, halved, seeded, and sliced thin
1/2 teaspoon KOSHER SALT
Combine all the ingredients in a large bowl and toss to combine. Cover and refrigerate the slaw until you’re ready to serve or for up to 2 hours.