Palm Grove Papaya Salad Recipes

PAPAYA SALAD

Steps:

• Heat a pot over medium-low heat. Add the palm sugar and fish sauce and cook for 2 to 4 minutes. Transfer to a bowl and refrigerate until cool.
• Add the green beans, chiles and garlic to a mortar and pestle; crush to the texture of a fine mince. Add to a serving bowl along with the shredded papaya, cherry tomatoes, chilled palm sugar sauce and lime juice; mix well. Garnish with peanuts and serve.

PAPAYA AND FETA SALAD

Steps:

• Place the papaya and mint leaves in a medium bowl. In a separate bowl, whisk together the olive oil, lime juice and honey. Drizzle the dressing over the papaya, season with salt and pepper and toss to coat. Divide the salad among 4 plates, sprinkle with the feta, and serve.

PAPAYA SALAD

Steps:

• Add the lime juice, fish sauce, palm sugar, chiles and garlic to a small bowl and whisk to combine. Add the dried shrimp and set aside for at least 15 minutes.
• Meanwhile, bring a medium pot of salted water to a boil and set up a bowl of ice water. Add the long beans to the boiling water and cook until just tender, about 5 minutes. Drain and cool in the ice water. Drain and set aside.
• Julienne the papaya with a mandoline and put in a large bowl. Add the carrots, peanuts, tomatoes, scallions and long beans and toss to combine.
• Add the dressing with the shrimp to the salad, then add the cilantro leaves and toss to combine. Transfer to a large serving dish and top with additional peanuts and cilantro leaves.

GREEN PAPAYA SALAD

Steps:

• Note: You can add lime grilled chicken or shrimp and make this a meal.
• Whisk the first 3 ingredients together.
• Add the next 3, toss well.
• Let it stand for 15-20 minutes, sprinkle with peanuts and herbs before serving (time included in cooking time).

PAPAYA SALAD

Steps:

• Slice papaya skin.
• Shred off thin slices of papaya.
• Put peppers and garlic in a mortar and smash with a pestle into tiny pieces.
• Slice tomatoes in half and put into mortar.
• Squeeze lime slice into mortar and insert ½ tsp of sugar into mix.
• Next, put 3 tablespoons of fish sauce and the monosodium glutamate into mixture.
• 7. Using the pestle, mix the ingredients w/o papaya by smashing for a little.
• Add the papaya slices.
• Mix by smashing until satisfied.
• May add various meats ex. chicken, pork. Serve onto plate with sticky rice or fried pork skins.

THAI PAPAYA SALAD

Steps:

• Prepare dressing by combining garlic, chilies and dried shrimp in bowl. Smash with wooden spoon to release flavors.
• Stir in tamarind, lime juice, fish sauce and palm sugar. Set aside.
• Prepare papaya by removing the skin. Cut in half and scrape out seeds. Shred papaya with a shredding tool or julienne with knife. Repeat with carrot.
• Add papaya and carrot into dressing mixture. Smash and bruise papaya and carrots with wooden spoon to help papaya soak dressing. Set aside.
• Serve in cabbage cups, top with tomato, peanuts and cilantro.

PAPAYA SALAD (SOM TAM)

Steps:

• Cut off both ends of papaya. Use a vegetable peeler to remove green skin. To shred the papaya, hold it in one hand and use a knife to rapidly chop long, shallow cuts into the surface (making sure all the cuts run lengthwise, in the same direction). Then, thinly slice off the top layer into a bowl. This Thai method of shredding results in papaya strands that are pleasingly irregular and rustic. (Once you get the hang of it, it gets easier and you'll get much faster, but another option is to use a peeler with a shredding blade.) Shred ⅓-½ of the papaya, about 2 loosely packed cups; make sure there are no seeds.(Reserve the rest of the papaya for a different use, or for additional servings of papaya salad.)
• Salad: Place the clay mortar on a towel to keep it stable. To the mortar, add garlic, chiles, and softened palm sugar. Using a long spoon (to mix) and the pestle (to pound), pound and mix the chiles and garlic to break them up, about 10 seconds. Add two quartered pieces of Key lime, and continue pounding and mixing just enough to release juices, 10 seconds. (From this point on, pound lightly to bruise the ingredients and release flavors; do not smash.) Add shrimp; pound lightly, then mix for 5 seconds.
• Trim the long beans and slice into 2½-inch pieces; you should have about ¼ cup of long beans. Add to the mortar; pound lightly to bruise, then mix for 5 more seconds. Add papaya, fish sauce, tamarind water, and lime juice. (To make tamarind water from tamarind pulp: boil 1 cup water and 2 tablespoons tamarind pulp; let cool for 30 minutes; strain.) Use the pestle to lightly pound the salad to the bottom of the mortar, and the spoon to turn the salad over, about 1 minute. Add halved cherry tomatoes, lightly pound, then mix, 10 seconds; add peanuts and toss with the spoon. (Do not pound the peanuts, as they will release oil and make the salad greasy).
• Serve: Place cabbage wedge on the edge of a serving platter. Arrange papaya salad on platter and serve immediately.

GREEN PAPAYA SALAD (SOM TAM MALAKOR)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place peanuts on a baking sheet.
• Toast in the preheated oven until fragrant and browned, 7 to 8 minutes. Let cool for 5 minutes.
• Grind roasted peanuts, Thai chilies, garlic, dried shrimp, and sugar in a mortar and pestle or food processor. Stir in lime juice and fish sauce to make dressing.
• Toss papaya, tomatoes, green beans, and carrot with dressing. Season with salt and pepper.

GREEN PAPAYA SALAD

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.

TROPICAL PAPAYA SALAD

Steps:

• In a bowl combine lime juice, bean paste, sugar, onion, ginger, garlic and salt; mix well. Add papaya, chile pepper, cilantro, toss to combine.
• Cover and refrigerate for 2 hours.
• Serve chilled.

PALM GROVE PAPAYA SALAD

Steps:

• Add 1-2 T of curry to approx 1 cup of a thick white mayonnaise.
• Mix through the chopped papaya.