TOMATO PAPAYA SALAD
I made this recipe last summer after I saw the colourful summer tomatoes. I love papaya and find it a great ingredient. My wife likes mango more (I try not to fault her on that) and this salad works with mango as well. While pretty much all tomatoes are available year round, I find the fresh, summer grown tomatoes are key for the full flavour. Smell your tomatoes! If they don't smell like a tomato, they ain't going to taste like one.
Provided by whatscooking
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine and toss the first eight ingredients (include any reserved juices).
- Using a dry skillet, toast the black sesame seeds until they are fragrant, about 2-3 minutes.
- Once the seeds have cooled, add the seeds and olive oil to the tomato mixture and season to taste. Let salad sit for an hour before serving for the flavours to meld.
Nutrition Facts : Calories 214.2, Fat 15.2, SaturatedFat 2.1, Sodium 25, Carbohydrate 19.7, Fiber 4.5, Sugar 10.4, Protein 3
TOMATO CUCUMBER AND PAPAYA SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a mixing bowl whisk vinegar while slowly adding olive oil. Season with salt and pepper and toss with tomatoes, cucumbers, papaya, and papaya seeds. Taste and adjust seasoning.
- Serve family style.
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.
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
In Isan (and the rest of Thailand), green papaya salad is called som tum, with "som" meaning "sour" and "tum" referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.
Provided by Julia Moskin
Categories quick, salads and dressings, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 360 milligrams, Sugar 6 grams
PAPAYA SALAD (SOM TAM)
Award-winning chef Andy Ricker teaches you how to make the famous Thai salad as you've never had it before, with a perfect balance of sweet, sour, spicy, and salty. Bonus: Learn how to shred papaya the way they do at roadside stands in Thailand! We've never seen anything like it.
Provided by Andy Ricker
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 13
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.
TOMATO PAPAYA SALSA
Provided by Sheila Lukins
Categories Condiment/Spread Tomato Appetizer Lime Papaya Spring Summer Chill Cilantro Parade Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- Gently combine all the ingredients in a bowl. Refrigerate, covered, until ready to use, up to 4 hours.
GREEN PAPAYA SALAD (SOM TAM MALAKOR)
This papaya salad is light and refreshing. I can easily eat a giant bowl of it and be completely satisfied. And as an extra bonus, this salad is pretty healthy. I sometimes add extra chiles because I enjoy a lot of heat. That's what is great about this recipe, it is easily customized to suit individual tastes.
Provided by Ms. Tea
Time 35m
Yield 2
Number Of Ingredients 12
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.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 37.3 g, Cholesterol 5.2 mg, Fat 9.8 g, Fiber 7.3 g, Protein 8.9 g, SaturatedFat 1.4 g, Sodium 1126.2 mg, Sugar 16.6 g
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