Gust’s Thai Crab-Papaya Salad

YIELD: 12 servings

For the dressing:
1 cup fish sauce
3 fresh limes, squeezed
1 Tbsp. brown sugar
4 cloves garlic
4 Thai chiles, smashed

For the salad:
3 carrots, julienned
3 green, unripe papayas, julienned
1 pint grape tomatoes,  cut in half
¼ lb. green beans, cut in half
1 can crabmeat, preferably jumbo lump, hand shredded

1. For the dressing: blend all the ingredients together using a standard or hand blender. Set aside.
2. For the salad: In large bowl, mix all
of the salad ingredients together.
3. To assemble: pour dressing over salad and serve.

Photo: Memorial Sloan-Kettering Cancer Center
Recipe: Chackrit “Gust” Imcharoen