. . Green papaya salad is a classic and popular Vietnamese dish. Maybe it doesn?t sound like much to some people but I guarantee you it?s one with high impact and pleasing value. What you get is a salad that is sweet, spicy, crunchy, cool and refreshing at the same time and the perfect match for grilled shrimp. Ingredients. 1/2 teaspoon garlic-chili paste. 1 tablespoon light brown sugar. 1/4 cup fresh lime juice. 1/4 cup Thai fish sauce. 1 tablespoon chopped mint. 1 tablespoon chopped cilantro stems. ½ White radish (daikon or mooli), very finely julienne (sliced). SALAD:. 1 green papaya, julienned. 1 green mango, julienned. 1/2 jicama, julienned. 1 carrot, julienned. 1/2 cup chopped peanuts. Fresh mint, roughly chopped. Fresh cilantro, roughly chopped. 1 thai bird chile, sliced (optional). 12 Italian basil. SHRIMP:. 16 jumbo shrimp. salt and pepper. Wooden skewers. Method. Finely julienne the papaya and toss with the finely julienne (sliced) green onions (scallions), white radish, chopped fresh herbs and garlic. Toss together in a large bowl. In a small bowl, whisk all the ingredients of the dressing together and set aside. If the sauce is a little too acidic, add a little extra water as required to dilute the flavour to your taste. Continue whisking until the dressing is well mixed. While the shrimp are grilling pour the dressing over the salad and toss together. Dress on a platter and generously sprinkle with the chopped peanuts. . Place the grilled shrimp skewers on top and serve. Lime wedges on the side.