This slaw is served with five-spice pork riblets at Masa 14. Panela (in Mexico, piloncillo) is a brown sugar common in Central and South America that comes in the form of a solid cone; it is available at most Latin American markets.
Make Ahead: The dressing can be refrigerated in an airtight container for up to 1 week.
- For the dressing
- 1 tablespoon panela or piloncillo mexican brown sugar (may substitute 1 tablespoon dark brown sugar plus a few drops of molasses)
- 1/4 cup fish sauce
- Freshly squeezed juice of 4 limes (1/2 cup)
- 3/4 cup olive oil
- 1/4 teaspoon crushed red pepper flakes (may substitute a small piece of small red chili pepper, seeded)
- 1 medium clove garlic
- For the slaw
- 2 pounds (about 2 medium) green papaya, shredded (3 cups)
- 1 or 2 medium carrots, peeled and shredded (2/3 cup)
- Leaves from 1/2 bunch cilantro, chopped (1/3 cup)
- 5 or 6 scallions, white and light-green parts, cut crosswise into 1/2-inch pieces (2/3 cup)
- 2/3 cup roasted unsalted peanuts, chopped
For the dressing: Combine the panela, fish sauce, lime juice, olive oil, crushed red pepper flakes and garlic in a blender. Process until smooth.
For the slaw: Combine the papaya, carrot, cilantro, scallion and peanuts in a large bowl. Add 2/3 cup of dressing, or more as needed, and mix well. (Any unused dressing can be covered and refrigerated for up to 1 week.)
Taste, and adjust the seasoning as needed before serving.
From chef Antonio Burrell of Masa 14 in Northwest Washington.
Tested by Erin Miller.
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