Differences

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--- paris_yank:eat:preparein:recipes:green_papaya_salad [2026/02/05 05:50] – created parisyank
+++ paris_yank:eat:preparein:recipes:green_papaya_salad [2026/02/28 07:17] (current) – [Why Green Papaya?] parisyank
@@ Line 26: / Line 26: @@
 ===== Why Green Papaya? =====
-Green (unripe) papaya is completely different from the sweet orange fruit you see at regular supermarkets. Green papaya is:
+Green (unripe) papaya is completely different from the sweet orange fruit you see at regular supermarkets. **Green papaya** is:
   * **Firm and crisp**, similar to jicama or daikon radish
   * **Neutral in flavor**, allowing it to absorb dressing
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 **Substitutes (Not Ideal But Workable):**
+  * **Cabbage:** Surprisingly decent, especially Napa cabbage, shredded very thin. Number ONE substitute. We encourage you to substitute cabbage for green papaya. Use "cabbage" instead of "green papaya" in the following recipes
   * **Green mango:** Traditional substitute in Thailand, tart and crunchy
-  * **Cabbage:** Surprisingly decent, especially Napa cabbage, shredded very thin
   * **Jicama:** Crisp and neutral, though less authentic
   * **Kohlrabi:** Good crunch and neutral flavor
@@ Line 255: / Line 255: @@
   * Asian or Indian markets
   * Can omit, but adds depth
+----
 ===== Conclusion =====