Ingredients
Units
Scale
2 pounds green papaya, peeled and seeds scraped out
1 small carrot, peeled and trimmed
8 ounces shredded carrots
1 large red bell pepper, trimmed and seeded
5 shallots, trimmed and peeled
2-inch knob of ginger, peeled and minced
2 cups apple cider vinegar
3/4 cup sugar
1 tablespoon Kosher salt
1/2 teaspoon pepper
Instructions
- Finely shred the papaya with a mandoline, box grater or food processor. Place in a non-reactive bowl and sprinkle with the salt, Toss well to combine and toss again every 10 minutes for 30 minutes.
- Drain the shredded papaya in a colander. Using a clean kitchen towel or cheesecloth, or even a clean T-shirt, squeeze out as much of the moisture as possible.
- Make the pretty carrot flowers by cutting 4 very thin wedges of carrot around the perimeter cutting the length of the carrot. Then thinly slice into coins. Reserve for garnish.
- Julienne the red bell pepper.
- Slice the shallots about 1/4-inch thick and leave the rings intact.
- Pour the apple cider vinegar into a medium pot and add the sugar and the pepper. Bring to a boil whisking to make sure that the sugar is completely dissolved.
- Place the drain papaya, the ginger, shredded carrots and julienned bell pepper into a bowl and mix well to combine.
- Layer about an inch or so of the vegetables into a clean, sterilized, one quart mason jar, or two pint jars, and carefully place the carrot flowers against the glass around the jar, allowing the vegetables to hold the carrots in place. Continue layering with vegetables and carrot flowers until the jar is full.
- Ladle the hot vinegar mixture into the jar(s).
- Wipe the mouth of the jar(s) with a clean towel and seal. The salad with keep in the refrigerator for up to 6 months.
- Prep Time: 30 minutes
- Category: Salad/Condiment
- Method: Pickling
- Cuisine: Filipino
