½teaspoonchili flakesdouble if you're a fan of spicy food
1teaspoonsesame seedsplus extra for garnishing
3tablespoonsesame oilplus 3 extra tablespoons for serving
Vegetables
1carrot(large), cut into thin strips (see notes)
½papaya(small), cut into thin strips (see notes)
½cabbage(small), cut into thin strips (see notes)
2cucumbers(small), cut into thin strips (see notes)
Instructions
Mix dressing
Combine soy sauce, 3 tablespoons of water, sugar, chili flakes, sesame seeds, and sesame oil. Stir until the sugar has dissolved.
Heating
Heat the dressing over medium-low heat, and simmer until it has reduced to half the liquid.Stir in the carrot, papaya, and cabbage, coating with the sauce, and cooking until it is heated through (2-3 mins) and reduced a bit in volume, but still has some crunchiness to it (about 2 mins).Remove from the heat. Move the vegetables to a bowl (discard the liquid left in the pan) and let them cool to room temperature.
Serving
Toss the cucumbers with the cooled vegetables. Sprinkle with sesame seeds, and drizzle with 3 tablespoons of sesame oil.
Cook's notes
You need very firm papayas for this recipe, you definitely don't want the mushy ones for this. The one I got wasn't green in color inside, but it was very crunchy and only faintly sweet.The easiest way to cut into thin strips is with a mandolin, you can also slice with a potato peeler and cut the strips with a sharp knife.