Delightful Papaya Salad Recipes
GREEN PAPAYA SALAD
Cucumber can replace the green papaya in this salad.
Provided by GODGIFU
Categories Salad Fruit Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine garlic, chiles, and green beans into a mortar and pound roughly. Add the papaya and pound again, to bruise the ingredients. Stir in fish sauce, lime juice, and sugar and pound again. Ad the tomato and pound to combine. Stir in the chopped peanuts and serve.
- If you don't have a mortar and pestle, you can make a version of this in your blender or food processor: coarsely chop the garlic, chile peppers, and green beans. Mix in the papaya, and pulse a few times. Mix in the tomato, fish sauce, lime juice, and sugar. Pulse to combine; salad should still have texture. Transfer to a serving dish and stir in the peanuts.
Nutrition Facts : Calories 45.3 calories, Carbohydrate 7.2 g, Fat 1.6 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 368.1 mg, Sugar 3.9 g
GREEN PAPAYA SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the string beans and cook for 2 minutes, plunge into cold water. Drain well and cut each bean in half. Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips. Roughly chop all but 2 tablespoons of peanuts. In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro. Garnish with remaining peanuts and cilantro.
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- Halve, seed, peel and cube one half of the papaya, saving the other half for another use. You should have 3-4 cups of 3/4 inch cubes.
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- Gather your ingredients. To get started, you should lay out all the aromatic ingredients you will be using to flavor the salad. This includes the dried shrimp, garlic, peanuts, yardlong beans (French green beans can be used instead) and chili peppers. Som tam is traditionally made by grinding or “bruising” the dry ingredients in a mortar and pestle before incorporating them into the fresh fruits and vegetables that make up the salad. Look for less common ingredients like dried shrimp and Thai fish sauce at your local Asian supermarket.
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- Crush the ingredients to release their flavors. Take the dry ingredients and grind them with the pestle or spoon until they are soft but intact. The purpose of this process is not to completely break down the ingredients but to unlock their pungent flavors while reducing them to an edible size and texture. For best results, crush the shrimp, garlic, beans, peanuts and chilies individually. Try not to crush the dry components until they’re too fine. A coarse, pulpy texture is what you’re after. If you want to save time, or you’d prefer a more even consistency, you can pulse the dry ingredients a few times in a food processor until they’re the right size.
- Combine the crushed ingredients. Once they’ve been lightly ground, set the dry ingredients aside in a separate bowl. It’s best to keep them separated from the papaya and other vegetables until it’s time to toss them together. This will ensure that the finished salad is fresh and crisp and retain the distinct notes of each of its ingredients. The flavors of the aromatics will begin to mingle as they rest.
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