Mango and Green Papaya Salad
Source: National Mango Board
Papaya salad is a classic in Thai and Vietnamese cuisine, traditionally made with matchstick-size pieces of green or unripe papaya. Chef Kho adds juicy mango, cucumber strips and fresh herbs for a refreshing twist on this iconic dish. Tomato salsa balances the salad with spicy notes.
Ingredients
Yunnan Tomato Salsa (recipe follows)
2 cups (5 oz.) green papaya, peeled and julienned
2 cups (12 oz.) julienned ripe fresh mango
1 cup (2 oz.) enoki mushrooms, bottoms trimmed
1 cup (3 oz.) cucumber, julienned
1/4 cup (1 oz.) ground peanuts
1/4 cup cilantro leaves
1/4 cup Thai basil leaves
1/4 cup fresh mint leaves
Yunnan Tomato Salsa
1 1/2 cups (13 oz.) peeled, seeded, finely chopped tomatoes (4 to 5 tomatoes)
2 tbsp. (1 oz) pickled red chili, finely chopped
1/4 cup (2 oz.) fresh lime juice
1/4 cup cilantro, roughly chopped
2 tbsp. minced ginger
2 tbsp. minced garlic
1 tbsp. sugar
1 1/2 tsp. salt
Steps
- Prepare Yunnan Tomato Salsa; refrigerate until ready to use.
- Per order, layer one-fourth the papaya, mango, mushrooms and cucumber. Dress each order with 2 tbsp. Yunnan Tomato Salsa; sprinkle with 1 tbsp. peanuts.
- Garnish each salad with 1 tbsp. each cilantro, basil and mint.
Yunnan Tomato Salsa
Blanch tomatoes in boiling water for 30 sec. to 1 min. Let cool and slip off skins. Cut tomatoes in half, remove seeds and chop into a fine pulp. Add remaining ingredients to tomato pulp and mix well. Refrigerate until service.