Salad With Papaya Dressing Recipes

GREEN PAPAYA SALAD

Steps:

• In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
• Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
• Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.

GREEN PAPAYA SALAD

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.

GEORGIE'S MANGO PAPAYA SALAD

Steps:

• Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
• Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
• Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.

PAPAYA AND BLUEBERRY SALAD WITH GINGER-LIME DRESSING

Steps:

• Mix together the lime juice, honey and ginger in a large bowl. Add the fruit and slivered mint leaves, and toss together. Serve, garnishing each bowl with a sprig of fresh mint.

PAPAYA-SPINACH SALAD

Steps:

• In tightly covered container, shake all dressing ingredients.
• In large bowl, toss dressing and remaining ingredients except nuts. Sprinkle with nuts.

WATERCRESS SALAD WITH PAPAYA AND LEMON DRESSING

Steps:

• Microwave the lemon in a small bowl to release essential oils, and set aside until cool enough to handle. Through the feed opening of a running blender add, one at a time, the papaya, papaya seeds, Dijon mustard, vinegar, salt, pepper, and juice from the microwaved lemon. (Note: If you squeeze the lemon with the sliced side against your palm, the seeds are likely to stay in the rind.) Then with the blender still running, add the olive oil in a slow thin stream. Please note that the edible papaya seeds lend a wonderful mustard-y taste to the dressing, but are coarse in texture. If you find the texture to be too coarse for you, strain the dressing before use.
• Toss the greens, cucumber, tomatoes and papaya strings with enough of the dressing to coat, serving additional dressing on the side.

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.

SALAD WITH PAPAYA DRESSING

Steps:

• Scrape seeds from papaya and coarsely chop enough seeds to measure 2 tablespoons. Discard remaining seeds, then peel papaya halves and slice.
• Press ginger in a fine-mesh sieve or a garlic press into a small bowl to extract juice (about 1 teaspoon), discarding pulp. Whisk in chopped papaya seeds, onion, tarragon, garlic, mustard, lemon juice, salt, and pepper and add oil in a slow stream, whisking until emulsified.
• Divide lettuce and papaya slices among 4 plates and drizzle with dressing.

FRESH PAPAYA SEED DRESSING

Steps:

• In a food processor, whir together the papaya seeds and onion until finely chopped.
• Add the vinegar, sugar, salt, and mustard and pulse 3 or 4 times.
• With the processor running, gradually add the oil in a thin stream until dressing emulsifies.
• Use on your favorite salad greens.
• Good with a bit of crumbled feta added, too!
• Source: Cathy Z at Gail's Recipe Swap.

CRISPY WONTON CHICKEN SALAD

Steps:

• Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
• Prepare the salad: Add the chicken to the dressing and toss.
• To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
• Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.

PAPAYA SEED DRESSING

Steps:

• In a blender or food processor blend the sugar, the salt, the mustard, and the vinegar until the mixture is smooth. With the motor running add the oil in a stream and blend the dressing until it is emulsified. Add the onion and the reserved papaya seeds and blend the dressing until the papaya seeds are the consistency of ground pepper. The dressing keeps, covered and chilled, for 2 weeks.