Green Papaya Slaw Recipes

Steps:

• For the slaw: Toss together the peanuts, cilantro, chiles, mango, papaya and scallions in a large mixing bowl.
• For the vinaigrette: Whisk together the vinegar, honey, fish sauce, chili powder, mustard, lime zest and lime juice in a small mixing bowl. Continue whisking while slowly adding the oil until combined. Season with salt and pepper. Drizzle the vinaigrette over the slaw and toss to combine. Garnish with additional peanuts and cilantro, with a dash of chili powder on top.

Steps:

• Combine garlic, chiles, and green beans into a mortar and pound roughly. Add the papaya and pound again, to bruise the ingredients. Stir in fish sauce, lime juice, and sugar and pound again. Ad the tomato and pound to combine. Stir in the chopped peanuts and serve.
• If you don't have a mortar and pestle, you can make a version of this in your blender or food processor: coarsely chop the garlic, chile peppers, and green beans. Mix in the papaya, and pulse a few times. Mix in the tomato, fish sauce, lime juice, and sugar. Pulse to combine; salad should still have texture. Transfer to a serving dish and stir in the peanuts.

Steps:

• Combine chilies, garlic and shallots. Grind and pound with a mortar and pestle until broken down, but not mushy. Using a spoon, scrape down sides and mix well. Add papaya, pound until the stiff shreds become limp and soft (about 3 minutes). Using a spoon, scrape and turn the mixture. Add beans and pound to bruise them. Add sugar, salt and fish sauce one at a time, pounding a little after each addition. Squeeze in the juice from each section of lime, then add the lime pieces to the mortar as well. Add tomato, pound another minute, turning mixture as before. Taste sauce and adjust seasonings, which should be a mixture of sour, hot, salty and sweet. Using a slotted spoon, transfer salad to a small platter. Drizzle on some remaining sauce and serve with sticky rice.

Steps:

• In a mixing bowl, combine the fish sauce, lime or lemon juice, and the sugar. Stir until the sugar is dissolved.
• Using a mortar and a wood pestle, pound the garlic and chili with a little bit of the papaya to prevent the pepper from spraying you in the eyes. Add the rest of the papaya, tomatoes and fish sauce mixture. Pound gently to blend then adjust seasoning. To serve, place a scoop of the salad in the middle of a plate surrounded by the sliced cabbage then garnish with the dried shrimp and ground peanuts.

Steps:

• For the lime vinaigrette: In a medium bowl, whisk the olive oil, mirin, fish sauce, rice vinegar, soy sauce, sugar, lime zest and juice, and salt and pepper to taste.
• For the salad: Add the rice to a dry cast-iron skillet set over medium heat and toast, stirring frequently, until nutty and fragrant, 10 to 12 minutes. Transfer to a bowl to cool. Place the rice in a spice grinder and pulse until finely ground (the size of kosher salt). Set aside.
• Heat the sesame oil in a saute pan over high heat. Add the green beans and cook until well charred on the outside, about 2 minutes. Transfer to a plate and set aside. (The beans should still be almost raw in the middle so they remain crunchy.) Place the cherry tomatoes in the same pan and lightly char; transfer to the plate with the beans and let cool. Cut the tomatoes in half (it's okay if they get a little smashed), and cut the beans into 2-inch-long pieces.
• In a large bowl, combine the green beans, tomatoes, mung beans, red onions, scallions, papayas, Thai bird chiles, red peppers, cucumbers, basil, mint, pepitas, 1/2 teaspoon salt and pinch of pepper. Drizzle with the lime vinaigrette and mix well. Transfer the salad to a large serving platter and garnish with the toasted ground rice (for fragrance and a crunchy texture).

Steps:

• Bring a large pot of salted water to a boil. Add the string beans and cook for 2 minutes, plunge into cold water. Drain well and cut each bean in half. Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips. Roughly chop all but 2 tablespoons of peanuts. In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro. Garnish with remaining peanuts and cilantro.

Steps:

• Whisk together 2 tablespoons Asian fish sauce such as nam pla, 1 tablespoon plus 1 1/2 teaspoons peanut oil, 1/4 cup fresh lime juice, 1 tablespoon plus 1 teaspoon palm sugar, and 2 tablespoons tiny dried shrimp in a large bowl. Add 1 peeled and very thinly sliced shallot and 1 fresh Thai chile, thinly sliced crosswise, and let stand for 15 minutes, then add 1/2 green papaya, peeled, seeded, and julienned, and 1 peeled and julienned medium carrot and let stand for 15 minutes to 30 minutes longer. Tear 2 tablespoons fresh mint leaves and 1/4 cup cilantro leaves; crush 1/4 cup peanuts. Stir herbs and nuts into salad. Taste and adjust seasoning with additional fish sauce, lime juice, sugar, and chile so there is a proper balance of hot, sour, salty, and sweet. Serve immediately.
• Green papaya can be found in most Asian markets. The flesh should be pale green and the seeds should be white. If the flesh is not green and the seeds are gray or black, the papaya is too ripe and will be too sweet. As a substitute, try a combination of julienned carrot, jícama, and Belgian endive.
• Palm sugar, from the Palmyra palm or the date palm, is golden brown in color and sold in many guises (most often in blocks or tins or as a paste in tubes). It is available at Asian markets. Light brown sugar can be substituted.
• Dried shrimp are used in Asian and Latin American cooking. Look for them in Asian markets.

Steps:

• Whisk together first 6 ingredients. Place remaining ingredients in a large bowl. Drizzle with dressing; toss to coat. Refrigerate, covered, at least 2 hours. Stir before serving.