Green Papaya Salad with Candied Tamarind Vinaigrette
This is one of my favorite street foods — in Bangkok, where I first tasted this dish, they toss in fresh crab, shell and all. My version is vegetarian, but if you’re feeling adventurous, add some beautiful blue crab (shells are totally optional).
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Click here to see Fusion Cuisine, Tastefully Prepared.
*Note: I love candied tamarind — it’s sort of sweet, sour, and spicy all at once. The bummer is it’s not always easy to find. Candied ginger on the other hand is pretty much everywhere these days and makes a perfectly good substitute.
For the candied tamarind vinaigrette
- 2 Tablespoons grapeseed oil
- 2 Tablespoons thinly sliced garlic
- 2 Thai chiles, chopped
- 1/2 Cup candied tamarind*
- 1/4 Cup sugar
- 2 Tablespoons chopped ginger
- 2 Tablespoons fish sauce
- 3 Tablespoons lime juice
- Kosher salt, to taste
For the salad
- 1 Cup Chinese long beans, cut into 3-inch pieces
- 2 Tablespoons grapeseed oil
- Kosher salt, to taste
- 1 Pound green papaya, shredded
- 1/4 Cup cilantro leaves
- 3 Tablespoons coarsely chopped, toasted cashews, for garnish
- 1 Thai chile, minced, for garnish
Thai Raw Papaya Salad Recipe With Lemon Peanut & Honey Dressing
Thai papaya salad is a flavor-filled dish that will make a great starter for a party. It is easy to make, low in calories, and very nutritious. Also known as "som tam", has a crispy texture and combines wonderfully with the spice of green chilies, sourness of the lemon juice and the sweetness of honey.
Thai Papaya Salad Recipe With Lemon Peanut & Honey Dressing, also known as "som tam", has a crispy texture and combines wonderfully with the spice of green chilies, sourness of the lemon juice and the sweetness of honey. Green papaya salad is a flavor-filled dish that will make a great starter for a party. It is easy to make, low in calories, and very nutritious.
Serve Thai Papaya Salad Recipe (With Lemon Peanut & Honey Dressing) with Vegetarian Tom Yum Soup Recipe or Noodle Soup Recipe with Vegetables for light dinner.
A papaya is one of the fruits with the high concentration of vitamin C, potassium, lycopene, beta carotene . This tropical fruit is ranked as one of the most nutritious fruits by the Center for Science in the Public Interest because of its high content of so many vitamins and minerals.
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Dulce de Papaya (Candied Papaya)
Candied papaya, a traditional dessert from Puerto Rico, is a delicious and refreshing treat. Sweet, and full of flavor, this is a great alternative to a baked dessert on a warm spring or summer night!
- 1 whole Papaya (green And Firm To The Touch)
- ¼ cups Baking Powder
- 6 cups Warm Water
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- ⅛ teaspoons Cinnamon
Start by peeling the papaya with a vegetable peeler. Scoop out the seeds, and cut the papaya into 1/2-inch thick wedges the length of the papaya.
In a large bowl, dissolve the baking powder in the water. Let the papaya wedges soak in the water for about 10 minutes.
Remove the papaya from the water, and rinse under cold water for 1–2 minutes.
In a medium-sized pot, combine the sugar and the papaya. Cook, covered, under medium-high heat for 20 minutes. Stir occasionally, but do not add water.
After 20 minutes, add the vanilla and the cinnamon, and cook the papaya over low heat, uncovered, for another 25–30 minutes. The dulce de papaya is ready when a thick syrup forms.
Green Papaya Salad
- 2 stemmed red Thai chilies
- 1 garlic clove
- 1 tablespoon sugar
- 1 small lime, preferably a Key lime, halved through the stem
- 5-6 long beans, cut into 2-inch pieces, about 1/2 cup
- 1 tablespoon lime juice, preferably Key lime juice
- 1 tablespoon Thai fish sauce
- 1 tablespoon Tamarind water *
- 4 ounces peeled julienned green papaya, about 1 1/2 cups, lightly packed
- 1/2 carrot, julienned
- 1/4 cup grape tomatoes, halved
- 2 heaping tablespoons unsalted peanuts, coarsely chopped
- Remove seeds from the Thai chili peppers and slice in half lengthwise. Slice the garlic clove in half lengthwise.
- Combine the chili peppers, garlic, and sugar in a large mortar and use a pestle to pound together until garlic and chili peppers become chunky and slightly mashed. There should still be small pieces of garlic and chili peppers remaining.
- Cut one of the lime halves into 3 wedges and add to the garlic and chili peppers. Lightly pound on the lime wedges to release some of the juice.
- Add the lime juice, fish sauce, tamarind water. Use pestle to mix sauce together.
- Add the long beans and lightly pound to slightly bruise them. Add the papaya and carrots and barely pound to slightly bruise the papaya. Use a wooden spoon to toss salad together, making sure that the sauce on the bottom becomes well incorporated with the vegetables.
- Add the tomatoes and peanuts and toss once again. Transfer to a serving plate and garnish with some extra peanuts.
* To make tamarind water, combine 4 tsp of tamarind with 3/4 cup boiling hot water. Let the mixture sit for about 30 minutes, breaking up the tamarind as it softens. Strain the mixture through a fine mesh strainer and press on the tamarind solids to extract as much liquid as possible. Discard the solids. Extra tamarind water can be saved for up to a week in the refrigerator. Stir well before each use.
Green Papaya Salad with Candied Tamarind Vinaigrette - Recipes
I have never tried raw papaya salads before and when I saw this recipe I thought of giving it a try. It was really good with a mix of different flavors of slightly tangy, sweet and hot with crunchy vegetables and peanuts. I didn’t have Seitan (a vegetarian wheat meat), so omitted it. Try this simple but really good healthy salad with raw papaya. I only made half the amount and it was sufficient for both of us…
300 gm - 400 gm Green Papaya peeled and shredded or julienned
30 gm Roasted Peanuts
2 Carrots, peeled and grated or cut into juliennes
50 gm Green Beans
100 gm Tomatoes
150 gm Seitan (I didn’t add)
For the vinaigrette:
1-2 cloves garlic
2 tablespoons palm sugar
2 fresh Thai chillies (optional)
1 tablespoon tamarind paste
4 tablespoons soy sauce
Juice of 2-3 limes
- Prepare the vinaigrette by mixing the garlic, some chilli without seeds, tamarind paste, sugar and soy sauce in a mortar, or mix it in a blender. Add lime juice and mix well.
- Blanch green beans and cut into irregular strips. Chop the tomatoes and onions.
- Chop the seitan into cubes and fry with a little oil.
- Remove seeds from chilli and mince.
- Assemble the salad using the green papaya as a base. Add the remaining ingredients.
- Dress with vinaigrette.
Sending this over to Kerala Kitchen hosted by Sarah this month, featuring dishes inspired by Kerala :).
Thai Green Papaya Salad
Our take on this Thai dish stars green papaya, which is a mild-flavored, carotenoid-packed fruit that can help protect skin cells from damage. Use unripe mangoes if you can't find papaya.
red Thai chile or serrano chile, thinly sliced
unseasoned rice vinegar, divided
green beans, trimmed and cut into 2-in. pieces
large green papaya (about 1 1/2 lbs) or 3 unripe mangoes, peeled and seeded
cup cherry tomatoes, halved
large clove garlic, pressed
Chopped roasted peanuts, for serving
- In a small bowl, soak chile in 2 Tbsp rice vinegar for 15 minutes drain.
- In a pot of salted boiling water, cook beans until crisp-tender, 2 minutes. Transfer to a bowl of ice water drain and pat dry.
- Use julienne peeler or food processor to shred papaya (or mangoes) and carrot. Transfer to a large bowl along with bean sprouts, tomatoes and soaked chile.
- In a small bowl, whisk together lime juice, brown sugar, fish sauce, garlic, and remaining tablespoon rice vinegar. Toss with salad, then fold in basil. Serve topped with peanuts if desired.
NUTRITIONAL INFORMATION (per serving): About 75 calories, 0 g fat (0 g saturated), 3 g protein, 225 mg sodium, 18 g carbohydrates, 3 g fiber
8 ways to papaya salad this summer
While for some, ripe papaya is the taste of summer, for others it tastes like. well, feet. It's like the coriander divide all over again, only this time, it's personal.
For papaya, the issue comes down to the enzyme papain, which has a pungent smell that people report as anything from stinky feet to vomit to delicious. Some love it, others won't even walk into a store that sells it.
It's worth the waft. Papain helps break proteins down into peptides and amino acids, hence why papaya is an excellent meat tenderiser. It may also help to reduce inflammation and pain, support good digestion, and ease muscle soreness.
The trick to neutralising papaya's overpowering scent is as simple as a sprinkle of lime juice, or eat it green.
Here's how to bask in papaya's many nutrients this summer. One taste and you'll instantly be prone on a tropical beach without a care in the world. if only, right?
Listen to Luke Nguyen
Add a little protein and make it a meal.
This vibrant Vietnamese salad is bursting with fresh flavours and half a dozen textures. Luke Nguyen's recipe contains papaya, pork belly, prawns and an abundance of fresh herbs, dressed with a zesty dipping sauce and topped with crunchy shallots and peanuts.
Prosperity is yours
This salad was inspired by Asian prosperity salads, which are traditionally shared with family for Lunar New Year to represent abundance and vigor in the year ahead.
Buttery sesame paste, honey and vinegar dressing adds tartness to papaya and daikon's sweetness in Justine Schofield's revamped prosperity salad. It's as easy as throwing everything into a bowl and giving a toss.
Green Papaya Salad (Som Tum Thai)
The classic Thai salad is a textbook study in the cuisine's emphasis on the balance of sour, salty, spicy and sweet. At the multinational chain Mango Tree's D.C. outpost, former chef Paul Kennedy made it to order in a wooden mortar and pestle he brought back from Thailand, but a deep bowl and wooden spoon can suffice.
Make Ahead: The papaya can be shredded and refrigerated for up to 24 hours.
Where to Buy: Green (unripe) papaya and tamarind paste can be found in Latin and Asian supermarkets dried shrimp and palm sugar can be found in Asian and some Latin supermarkets.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Whisk together the tamarind paste and water in a small saucepan over medium heat, until smooth. Stir in the lime juice, fish sauce and sugar. Cook, stirring occasionally, until the sugar dissolves, then remove the mixture from the heat and cool.
Use a vegetable peeler to peel the papaya, then continue peeling strips of flesh from all over the papaya until you get to the seeds. Discard the peel and seeds. Cut the thin slices of flesh into matchsticks. Use 3 cups of the papaya for the salad reserve the rest for another use.
Use a large mortar and pestle (or a deep bowl and a wooden spoon) to lightly bash together the chili and garlic. Add the peanuts and dried shrimp, and mash lightly. Add the long beans, and barely bruise them. Add the cherry tomatoes, and very lightly mash.
Add the green papaya and toss well. Add the cooled dressing and continue tossing for 2 minutes, until the ingredients are well coated and the papaya slightly wilts.
Divide into bowls. Garnish with sprouts or microgreens, if desired, and serve right away.
Adapted from a recipe by chef Paul Kennedy, formerly of Mango Tree in CityCenterDC.
Green papaya is unripe papaya. It is not a different fruit from the typical yellow papaya that you usually eat plain or in fruit salads. When still green and unripe, the texture of the flesh is crisper and the flavor milder and less sweet. You can buy green papaya in Asian markets. In my market, the unripe green papayas are labeled “Thai cooking papaya.”
Yes! Papayas are loaded with nutrients and enzymes that aid digestion and soothe the digestive system. Green papayas are even higher in these enzymes than ripe papayas.
Corn husks can be transformed into a surprisingly flavorful oil. This vinaigrette is thickened with blended tofu.
This bright vinaigrette is good for a lot more than just salads. Try it on grilled veggies, meat, and seafood.
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