Green papaya salad

Ingredients:

Dressing and fried shallots:

• 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

Salad:

• 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

Preparation:

For dressing and fried shallots:

             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.

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.

For salad: 

           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.