Mango and Green Papaya Salad

Takes , serves 4.

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

Mango and Green Papaya Salad

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