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 ALA BOBBY FLAY
I love anything Thai and this is a great side salad. From "Hot Off the Grill with Bobby Flay Episode: Tropical Grilling
Provided by Chicagoland Chef du
Categories Asian
Time 32m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Add the string beans and cook for 2 minutes. Remove and plunge into cold water to stop further cooking.
- 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.
Nutrition Facts : Calories 253.5, Fat 8.8, SaturatedFat 1.3, Sodium 1404.4, Carbohydrate 41.6, Fiber 8.1, Sugar 23.8, Protein 8.4
SPICY GREEN PAPAYA SALAD
Steps:
- In a mixing bowl, combine the fish sauce, lime or lemon juice, and the sugar. Stir until the sugar is dissolved.
- Using a mortar and a wood pestle, pound the garlic and chili with a little bit of the papaya to prevent the pepper from spraying you in the eyes. Add the rest of the papaya, tomatoes and fish sauce mixture. Pound gently to blend then adjust seasoning. To serve, place a scoop of the salad in the middle of a plate surrounded by the sliced cabbage then garnish with the dried shrimp and ground peanuts.
GREEN PAPAYA SALAD
Categories Salad Fruit Vegetable Appetizer Side No-Cook Quick & Easy Papaya Spring Summer Healthy Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 as a side dish or 6 as a first course
Number Of Ingredients 10
Steps:
- Peel and seed papaya. Cut into large pieces and then julienne. Combine with tomato, jerky, garlic, chiles, and galangal in a large bowl. Stir together lime juice, fish sauce, and sugar in a small bowl until sugar is dissolved and toss with papaya mixture.
- Mound salad on a platter and serve with lettuce leaves for wrapping.
GREEN PAPAYA SALAD ON SOBA NOODLES
Steps:
- Bring a large pot of water to a boil. Add soba noodles; cook in the boiling water until tender, about 6 minutes. Drain and transfer to a large bowl.
- Pour 1/2 cup chile dressing over noodles; mix thoroughly. Cover bowl with plastic wrap and place in the refrigerator.
- Combine green papaya, green onions, string beans, cherry tomatoes, 1 teaspoon black sesame seeds, cilantro, and red pepper flakes in a bowl. Pour in remaining 1/2 cup chile dressing; mix thoroughly. Refrigerate until flavors combine, 15 to 20 minutes.
- Divide noodles among serving plates. Spoon papaya mixture on top. Garnish with remaining 1 teaspoon sesame seeds and sriracha sauce.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 85.1 g, Fat 1.7 g, Fiber 5.5 g, Protein 13.4 g, SaturatedFat 0.3 g, Sodium 1069.5 mg, Sugar 16.6 g
GREEN PAPAYA SALAD
Shredded green papaya is paired with Vietnamese coriander and a garlicky lime-and-chile dressing in this refreshing salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Make the dressing: Stir together chile, fish sauce, sugar, lime juice, and 3 tablespoons water in a medium bowl.
- Make the salad: Thickly shred papaya with a mandoline or box grater. Transfer to a large bowl. Stir in coriander leaves and chopped stems. To serve, drizzle salad with dressing, and toss to combine. Garnish with a sprig of coriander.
GREEN PAPAYA SALAD
This is my version of a traditional Thai raw salad with a mildly spicy seasoning. I acquired the original recipe from the Blue Elephant Cooking School. The dried shrimp does tend to give this dish a strong flavour. Like my fellow garlic lovers here at Zaar, the first time I made this I used more than one clove of garlic, 3 to be exact, but in this dish to much garlic becomes overpowering and one misses out on the wonderful combination of flavours.
Provided by Chrissyo
Categories Lime
Time 20m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- In a mortar, roughly pound the garlic and chillies.
- Add the beans and pound, then the shrimps and pound again until crushed.
- Add the sugar, fish sauce and lime juice and stir together.
- Add the tomatoes and press with the pestle to bruise the tomatoes.
- Add the peanuts and the papaya and stir until well mixed in.
- Serve cold in a round dish lined with lettuce leaves and sprinkle coriander leaves on to of the salad.
Nutrition Facts : Calories 765.3, Fat 19.9, SaturatedFat 2.7, Cholesterol 447.3, Sodium 6519.1, Carbohydrate 86, Fiber 14.7, Sugar 47.2, Protein 65.9
GREEN PAPAYA SALAD
Green papaya salad is fundamental Thai food. You can eat it with balls of sticky rice, or with barbecued meats like they do in the Isaan region.
Provided by Kris Yenbamroong
Categories Thailand Los Angeles Papaya Peanut Side Salad Backyard BBQ Green Bean Carrot Lime Juice
Number Of Ingredients 10
Steps:
- In a saucepan, combine the fish sauce and coconut sugar and cook over low heat, stirring, until the sugar is melted and the sauce begins to thicken slightly. Remove from the heat and let the fish sauce syrup cool.
- Mortar and Pestle Method: Before you start throwing things in the mortar, arrange your mise en place in this order: garlic, chiles, green beans, carrot, green papaya, fish sauce syrup, lime juice, peanuts, and tomatoes. Hold the pestle in your dominant hand and a spoon in the other. Rather than pounding straight down, you're going to push the pestle down the sides of the mortar. Throw in the garlic and pound until it becomes a rough, pulpy mash. Add the chiles-pound them heavily if you prefer it spicy, or gently if you want it less spicy. Add the green beans, carrots, and green papaya, bruising lightly with the pestle and mixing with the spoon for about 10 seconds between each addition. Add the lime juice and fish sauce syrup, pound, and mix for another 10 seconds. Add the peanuts and tomatoes and repeat. Everything in the mortar other than the chiles and garlic should be bruised but intact. Don't overpound. If you want to mix a handful of other ingredients you can stir them in at this point, adjusting the seasoning as needed.
- Bowl Method: Combine the fish sauce syrup, lime juice, garlic, and chiles in a blender or food processor and blend until the garlic and chiles are totally pulverized. This is your som tum dressing and it can be refrigerated until you're ready to make the salad. In a mixing bowl, combine the papaya, carrots, and dressing. Using your hands, stir, mix, and squeeze the shredded salad to infuse the dressing and mimic the bruising of the mortar and pestle. Lightly crush the peanuts and toss in, along with the tomatoes. Transfer the salad to a plate and serve with sticky rice.
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