Mexican Green Papaya Salad Recipes

GREEN PAPAYA SALAD

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.

MEXICAN GREEN PAPAYA SALAD

Steps:

• Blend cilantro, garlic, lime juice, olive oil, brown sugar, chili powder, and salt in a blender until smooth.
• Toss shredded papaya, black beans, corn, and red bell pepper together in a large mixing bowl; add dressing and toss to coat.
• Cover bowl with plastic wrap and refrigerate at least 30 minutes.

GREEN PAPAYA SALAD

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.

MEXICAN GREEN SALAD

Steps:

• In a large bowl, whisk the mayonnaise, sour cream, salsa, taco seasoning, vinegar, cilantro and onion. Add romaine and toss to coat. Divide between two salad plates. Top with tomato, cheese, avocado and tortilla chips.

GREEN PAPAYA SALAD

Steps:

• In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
• Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
• Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.

MEXICAN MANGO SALAD

Steps:

• Combine avocados, tomatoes, mango, mixed greens, romaine lettuce, red onion, and green onions in a bowl. Toss salad until evenly mixed.
• Combine lime juice, olive oil, sugar, red pepper, cumin, salt, and black pepper in a separate bowl. Whisk dressing until blended. Pour into the salad; toss briefly and serve.

GREEN PAPAYA SALAD

Steps:

• In a mortar, roughly pound the garlic and chillies.
• Add the beans and pound, then the shrimps and pound again until crushed.
• Add the sugar, fish sauce and lime juice and stir together.
• Add the tomatoes and press with the pestle to bruise the tomatoes.
• Add the peanuts and the papaya and stir until well mixed in.
• Serve cold in a round dish lined with lettuce leaves and sprinkle coriander leaves on to of the salad.

GREEN PAPAYA SALAD (SOM TAM MALAKOR)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place peanuts on a baking sheet.
• Toast in the preheated oven until fragrant and browned, 7 to 8 minutes. Let cool for 5 minutes.
• Grind roasted peanuts, Thai chilies, garlic, dried shrimp, and sugar in a mortar and pestle or food processor. Stir in lime juice and fish sauce to make dressing.
• Toss papaya, tomatoes, green beans, and carrot with dressing. Season with salt and pepper.