This is a great warm-weather salad, with an interesting mix of flavors, colors, and textures. We love pairing shrimp with papaya, and the garnishes of mint, cilantro, and peanuts really bring it all together. If you don’t have coconut palm sugar, brown sugar will work fine.
2 tablespoons Thai sh sauce (nam pla)
4 teaspoons cannaoil
2 teaspoons coconut palm sugar
1 small onion, chopped
1 serrano chile, seeded and chopped
2 garlic cloves, minced
1 pound medium or large shrimp, peeled, deveined, and cooked
2 medium green papayas, sliced or cubed
2 carrots, shredded
8 leaves fresh mint, for garnish 1⁄4 cup cilantro, for garnish
1⁄4 cup peanuts, for garnish
- In a medium bowl, whisk together the lime juice, fish sauce, cannaoil, sugar, onion, chile, and garlic.
- In a large serving bowl, combine the shrimp, papayas, and carrots. Pour the dressing over the salad and toss well to combine.
- Garnish with the mint, cilantro, and peanuts before serving.
|This delicious recipe is from our cookbook: Herb: Mastering the Art of Cooking with Cannabis. Like this recipe? Get your copy today See the reviews and get your copy on Goodreads and Amazon.|