The Filipino version of a green papaya salad, is a lightly pickled vegetables mix called Achara. The key ingredients in this salad is green papaya, ginger and of course vinegar. You can make this with or without chili, the heat is up to you.
Lovely as a side dish with grilled and fried dishes.
The brine usually used for this is very sweet, I halved the amount of sugar for this recipe
5 dl cane vinegar
250 g sugar
50 g ginger, peeled and roughly chopped
15 birds eye chilis, chopped( you can use more or less)
2 crushed garlic cloves
1 ts salt
1 small green papaya, peeled and julienned
1 carrot, peeled and julienned
1/2 Yellow bell pepper
1/2 Red bell pepper
1/2 Green bell pepper
4 red birds eye chilis, for decoration
4 green birds eye chilis, for decoration
Place the vinegar and sugar in a saucepan with the ginger, garlic, birds eye chilis and salt, stir and then bring to a boil. Remove from the heat let it cool a bit until finger warm.
Remove the ginger, garlic and chilis( you do not have to do this, but I like to do it) from the vinegar mixture and add the remaining ingredients, stir to combine and let it stand for at least 10 minutes.
Drain, discard the liquid and refrigerate until ready to serve.