Mango and Green Papaya Salad

Mango and Green Papaya Salad

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Credit: Kian Lam Kho, Chef, Lotus Blue Dong Tian Kitchen & Bar, New York
The National Culinary Review, July/August 2013

Ingredients

2 cups green papaya, peeled, julienned
1 cup enoki mushrooms, bottoms cut off
1 cup cucumber, julienned
2 cups julienned ripe fresh mango
¼ cup ground peanuts
¼ cup cilantro leaves
¼ cup Thai basil leaves
¼ cup mint leaves
Yunnan Tomato Salsa (recipe follows)

Yunnan Tomato Salsa
1½ cups peeled, seeded, finely chopped tomatoes (4-5)
2 T. pickled red chili, finely chopped
¼ cup fresh lime juice
¼ cup cilantro, roughly chopped
2 T. minced ginger
2 T. minced garlic
1 T. sugar
1½ t. salt

Instructions

Method: Layer green papaya, enoki mushrooms, cucumber and mango. Dress each salad with 2 T. yunnan tomato salsa; sprinkle with 1 T. ground peanuts. Garnish each salad with 1 T. each cilantro, basil and mint leaves. Serve immediately.

Yunnan Tomato Salsa
Method: Blanch tomatoes in boiling water for 30-60 seconds. Let cool; slip off skins. Cut in half, remove seeds; chop into fine pulp. Add red chili, lime juice, cilantro, ginger, garlic, sugar and salt; mix well.

Yield

4 servings

Tags

Salad, The National Culinary Review, Vegetarian

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Association of Nutrition & Foodservice Professionals