Meatless Monday: Green Papaya Salad
Sometimes, you just want something that is exotic, tasty, and easy to whip up. Sometimes during the fall, I get caught up with having lots of soup, braised dishes, and wayyy too much pumpkin. In those times, I look for something fresh, crunchy, and refreshing – it’s this Green Papaya Salad.
If you’ve ever been to a Thai restaurant, it’s usually on the menu. Sometimes it doesn’t get as much face time as egg rolls or satays, but when I go out for Thai, I always get the green papaya salad. It’s full of flavor and it has an incredible contrast of textures. It’s a party in your mouth. And if you need something refreshing alongside those hearty soups and slow cooked meals, whip this up and you’ll also be doing a little dance.
Green Papaya Salad (serves 4-6)
(recipe courtesy of Vivek Surti)
1 unripe green papaya, shredded
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 jalapeno pepper, seeded and minced
1/2 english cucumber, diced
1 red onion, thinly sliced
1/4 cup rice vinegar
1 T soy sauce
1/4 chopped herbs, like cilantro and mint
1 T sesame oil
1/4 cup canola oil
First, assemble the salad. Combine the shredded papaya and all the diced vegetables in a bowl.
Second, make the dressing. Combine the vinegar, soy sauce, herbs, and sesame oil in a bowl and whisk to combine. Slowly pour in the canola oil to emulsify the dressing. Pour it over the salad to coat.
*NOTE: It’s a good idea to add a little dressing at a time to ensure the salad isn’t overdressed.
Pretty simple to make and it packs a punch. Enjoy, everyone!
Garnish the salad with some sesame seeds and roasted peanuts.