Green Papaya Salad

• 1/3 cup (packed) light brown sugar
• 1/3 cup unseasoned rice vinegar
• 1/4 cup soy sauce
• 1 tablespoon hot chili paste (such as sambal oelek)
• 1/2 teaspoon toasted sesame oil
• 3 shallots, very thinly sliced crosswise, separated into rings
• 1 cup vegetable oil
• Kosher salt
• 1 green papaya, peeled, halved, seeded, julienned (about 6 cups)
• 1 cup fresh cilantro leaves with tender stems
• 1 cup torn fresh Thai basil leaves

1. Bring brown sugar, vinegar, and 1 cup water to a boil in a small saucepan, whisking to dissolve sugar; let cool. Whisk in soy sauce, chili paste, and sesame oil. Set aside.
2. Cook shallots and vegetable oil in a medium saucepan over medium heat, stirring occasionally, until shallots are golden brown and crisp, 10-12 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain and season with salt. Let cool.
3. Toss papaya and dressing in a large bowl. Let sit, tossing occasionally, 15 minutes. Add cilantro and basil; toss to combine. Top with fried shallots.

light brown sugar, rice vinegar, soy sauce, hot chili paste, sesame oil, shallots, vegetable oil, kosher salt, green papaya, fresh cilantro, basil

Taken from www.epicurious.com/recipes/food/views/green-papaya-salad-51169470 (may not work)