Green Papaya Salad With Beef And Liver Jerky

• 2 cups light soy sauce
• 2 tablespoons rice wine vinegar
• 2 teaspoons Sriracha sauce* or other Asian hot chile sauce
• 2 cloves garlic, finely chopped (about 2 teaspoons)
• 2 tablespoons sugar
• 1 green papaya**
• 1 cup Vietnamese beef jerky, thinly sliced*** (about 1/4 pound)
• 1 cup Vietnamese pork liver jerky, thinly sliced **** (about 1/4 pound; optional)
• 1 bunch fresh Thai basil leaves, coarsely chopped (about 1 cup)
• *Available at Asian markets and kalustyans.com.
• ** Available at supermarkets and Vietnamese markets in produce section.
• *** Available at Vietnamese or Chinese markets. The sweet, thin sheets of jerky are sold in plastic bags or boxes.
• **** Available at Vietnamese specialty store.

1. In medium bowl, whisk together soy sauce, rice wine vinegar, chile sauce, garlic, and sugar until sugar dissolves, about 1 to 2 minutes. Set aside.
2. Peel, halve, and seed papaya. Using shredding plate of food processor, shred papaya, then place on large plate.
3. Use scissors to cut beef jerky and pork liver jerky, if using, into thin strips then place on top of papaya and sprinkle with Thai basil. Serve dressing on side for guests to toss their own salads.

soy sauce, rice wine vinegar, sriracha sauce, garlic, sugar, green papaya, beef jerky, jerky, fresh thai basil, sold

Taken from www.epicurious.com/recipes/food/views/green-papaya-salad-with-beef-and-liver-jerky-236371 (may not work)