Mango and Green Papaya Salad

    Servings: 4
    PREP TIME: |Cook Time:
    Recipe Categories: Vegetarian, Salad, Foodservice


    2 cups (5 ounces) green papaya, peeled and julienned
    1 cup (2 ounces) enoki mushrooms, bottom cut off
    1 cup (3 ounces) cucumber, julienned
    2 cups (12 ounces) julienned ripe fresh mango
    Yunnan Tomato Salsa
    1/4 cup (1 ounce) ground peanuts
    1/4 cup cilantro leaves
    1/4 cup Thai basil leaves
    1/4 cup mint leaves
    1 1/2 cups (13 ounces) peeled, seeded, finely chopped tomatoes (4 to 5 tomatoes)
    2 Tbsp (1 ounces) pickled red chili, finely chopped
    1/4 cup (2 ounces) fresh lime juice
    1/4 cup cilantro, roughly chopped
    2 tablespoons minced ginger
    2 tablespoons minced garlic
    1 tablespoons sugar
    1 1/2 teaspoons salt


    To plate:

    Layer the green papaya, enoki mushrooms, cucumber, and mango. Dress each salad with 2 tablespoons Yunnan Tomato Salsa and sprinkle with 1 tablespoons ground peanuts. Garnish each salad with 1 tablespoons each: cilantro, basil, and mint leaves. Serve immediately.

    To make Yunnan Tomato Salsa:
    Blanch tomatoes in boiling water for 30 seconds to 1 minute. Let cool and slip the skins off. Cut the tomatoes in half, remove the seeds, and chop into a fine pulp. Add remaining ingredients to tomato pulp and mix well. Refrigerate in not using immediately. Makes 2 cups.

    Source: Chef Kian Lam Kho, Lotus Blue Dong Tian Kitchen & Bar, NY, NY
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