Green papaya salad is the inspiration for this recipe. It is traditionally served with sticky rice and roasted chicken marinated in yellow curry cooked over hot coals. In this recipe, I swap the papaya for collards. Similar to how the acid from the lime and fish sauce breaks down the fibrous papaya, the acids here tenderize the collard greens. Collards are in the cabbage family, and can be used to make a crunchy slaw whose flavors are light and bright. To make a creamy version, just add a little sour cream or mayonnaise. The highlight of this dish is how the fresh sweet flavor of the collards comes through, and paired with the sweetness of the corn in the crepes, it is magical.
Ingredients
¼ cup dried shrimp
½ cup coconut plain sugar
6 cloves garlic, peeled
2 Thai (bird) chiles, stemmed
½ pint red grape tomatoes
½ medium red bell pepper, cut into medium (1/4 cup)
1 bunch collard greens, leaves stemmed and thinly sliced
½ cup roasted unsalted peanuts
½ bunch Thai basil or sweet basil, leaves only (1/2cup)
Make the Collard Green Salad
- Use a mortar and pestle or a food processor fitted with a metal blade to crush or finely mince the dried shrimp, palm sugar, garlic, and Thai chiles.
- Add the grape tomatoes, bell pepper and salt, Pound together gently or pulse in the food processor.
- Pour in the fish sauce and lime juice. Mash together or pulse in the food processor.
- Add the collard greens and pound gently to break up the fibers or briefly pulse in the food processor. Transfer to a large serving bowl.
- Gently mix in the peanuts and Thai basil. Reserve until ready to serve.
- Add crushed roasted peanuts and lime wedges for garnish.