Pacific Green Papaya Salad
This recipe is from the Veggie Tree Cookbook by Anna Valentine. Anna’s recipes also feature in our Vegetarian Living Magazine.
"This island variation on the Thai dish Som Tum usually has shrimp paste and fish sauce. I use plant-based ingredients to achieve the flavour profiles. You can readily buy young coconuts in the supermarket so drink up the yummy and refreshing coconut water then crack it open with the handle of a heavy knife. Scoop out the flesh with a spoon and add to the salad. The papaya may be harder to find but try to choose the greenest one you can. I have also successfully used choko or green mango as a substitute. This salad also works well as a fresh rice roll filling."
Refer to next section for ingredients.
Gather your ingredients and prepare them, then put into a medium to large bowl:
- 1 green papaya, peeled, deseeded and grated or julienned
- Flesh of 1 young coconut, finely sliced
- 1/3 cucumber, finely sliced
- 2 cloves garlic, crushed
- 1 Tbs ginger, finely grated
- 1 tsp mirin or sugar
- 1 Tbs tamarind paste
- Zest and juice of 3 limes
- 1 tsp salt or soy sauce
- Handful of fresh herbs such as coriander, dill, mint, chives or Thai basil, finely chopped
- 1 tsp sesame oil
- 1 Tbs rice bran oil
- 5 cherry tomatoes, halved (optional)
- 2 chillis, deseeded and finely sliced (optional)
Toss together well and top with roughly chopped salted peanuts.