Cucumber Papaya Salad Recipes

Steps:

• Heat a pot over medium-low heat. Add the palm sugar and fish sauce and cook for 2 to 4 minutes. Transfer to a bowl and refrigerate until cool.
• Add the green beans, chiles and garlic to a mortar and pestle; crush to the texture of a fine mince. Add to a serving bowl along with the shredded papaya, cherry tomatoes, chilled palm sugar sauce and lime juice; mix well. Garnish with peanuts and serve.

Steps:

• Sprinkle cucumber with salt and let drain in a colander for 20 minutes.
• Rinse and pat dry.
• In a bowl, whisk together the vinegar, sugar, oil, chiles and ginger.
• Add the cucumber, papaya and cilantro and toss.
• Line a serving platter or 4 indivicual plates with lettuce leaves and top each with about 1/2 cup salad.

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.

Steps:

• Shred green papaya (it makes it really juicy!).
• Using a large Mortar and Pestle, pound the garlic, peppers, shrimp paste, crab paste, and 1/2 tablespoon of sugar.
• Half the tomatoes and add to the mortar and pestle along with the half of the cucumber.
• Pound and mix the contents of the mortar and pestle.
• Add the rest of the papaya, sugar, fish sauce, msg (optional), pa-dak (optional), and squeeze the lime juice in there.
• Continue pounding and mixing the contents of the mortal and pestle.
• Ready to serve.