- 2 cups green papaya, julienned
- 1 carrot, julienned
- 1 red onion, julienned
- 1 garlic clove, minced
- 2 Thai chilis, split in half lengthwise
- 2 tsp tumeric powder
- 1 cup rice vinegar
- 1/2 cup sugar
- 2 tbsp fish sauce
- 2 tsp salt
- Make the pickling mixture. Add tumeric, rice vinegar, sugar, fish sauce, and salt into a medium sauce pan and bring to a boil, stirring to dissolve the sugar and salt. Reduce heat and simmer for about 15 minutes. Remove from heat and let cool to room temperature.
- Add green papaya, carrots, red onion, garlic, and thai chilis to a bowl or jar. Cover with pickling mixture.