Zucchini Mock 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.

GREEN PAPAYA SALAD (SOM TUM)

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.
• Note: If green papaya is unavailable, use an equivalent amount of coleslaw mix (shredded cabbage and carrots).

ZUCCHINI (MOCK GREEN PAPAYA) SALAD

Steps:

• In a large bowl whisk together dressing ingredients until sugar is dissolved.
• Add zucchini, carrot, and cilantro to dressing, tossing well.
• Salad may be made 2 hours ahead and chilled, covered.
• Bring salad to room temperature before serving.
• Serve salad sprinkled with peanuts.

GREEN PAPAYA SALAD (SOM TUM) (VEGAN W/ RAW OPTION)

Steps:

• If using fresh papaya peel and deseed it (use the seeds for dressing!) and then shred or cut into matchsticks. You can use a grater, spiralizer, mandolin or by hand.
• Mortar & pestle: Smash a clove of garlic first, add green beans & halved cherry tomatoes. Pound a few times to bruise the beans & get the juice out of the tomatoes. Add chili peppers & crush them to release the hotness. Add the green papaya, toasted peanuts, soy sauce, lime juice & sugar. Use the pestle to push the mixture up in the mortar and the spatula to push it down so that the mixture is mixed well.
• No M&P: Crush garlic, tomatoes, green beans, and minced chili peppers in large bowl. Fold in papaya and peanuts. Mix soy sauce, lime juice and sugar in a small bowl and pour over salad mixing it in well.
• Let flavors marinate for at least 30 minutes. Garnish with basil and serve with sticky rice.

THAI ZUCCHINI

Steps:

• Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
• Add peanuts and next 4 ingredients, stirring well.
• Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
• Serve immediately.

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

Steps:

• Wash the shrimp with salted cold water.
• Drain and set aside.
• Boil water in a medium sauce pan.
• When the water begins to boil put the piece of pork in the sauce pan and simmer over medium heat for at least 30 minutes until cooked through.
• Drain and set aside.
• When it's cool, julienne cut into long thin 2-inch strips.
• In another sauce pan, boil water.
• When the water is boiling, put the shrimp in and cook for 5 minutes.
• Drain the shrimp, split in half and set aside.
• Soak the shredded green papaya in a large bowl of cold water with 1 teaspoon of salt.
• Let it sit for 10 minutes; then rinse and drain it well.
• Use a cheesecloth to squeeze out the water from the shredded papaya.
• Add pork, shrimp (save a few shrimp to decorate the top of salad), fish sauce dip, and toss.
• To make fish sauce dip simply combine the ingreidents listed and mix well.
• To serve: Put the salad on a plate and arrange the cooked shrimp on top, sprinkle the top with coriander, and basil or mint, and chopped peanuts.
• Guests can use shrimp crackers to scoop up the salad to eat.
• A second method of serving: use finely shredded beef jerky instead of pork and shrimp.
• The rest of the preparations are the same.

GREEN PAPAYA SALAD

Steps:

• The papaya should be cut into very thin strips. This can be done in several ways. If you have one, take a julienne tool and julienne papaya. If this is not available, grate the papaya on the coarse side of a box grater. The other option is to make cut several cuts down the length of the payapa and then use a potato peeler to peel thin strips off. Submerged shredded papaya in cold water.
• Julienne or shred the carrots and cucumber, separately.
• Meanwhile, in a ceramic motar and pestle, mash garlic. Add chilie and continue to mash until well broke up. Add sugar and continue mashing. Add lime, juice, fish sauce anchovy paste and mix well. Add about 1 cup of shredded payapa to the motar and pestle and bruise the papaya so that it absorbes the dressing you have just made. Gently pound it and fold it several times. Add another cup of shredded payapa and continue for another minute or two, Then add the third and final cup and the carrots. Gently bruise for another minute. Add the cilantro, and tomatoes and mix well. Pound these genetly to bruise.
• Toss the salad with the shredded cucumber and bean sprouts.
• Garnish with mint, peanuts and shrimp.

PAPAYA SALAD

Steps:

• Slice papaya skin.
• Shred off thin slices of papaya.
• Put peppers and garlic in a mortar and smash with a pestle into tiny pieces.
• Slice tomatoes in half and put into mortar.
• Squeeze lime slice into mortar and insert ½ tsp of sugar into mix.
• Next, put 3 tablespoons of fish sauce and the monosodium glutamate into mixture.
• 7. Using the pestle, mix the ingredients w/o papaya by smashing for a little.
• Add the papaya slices.
• Mix by smashing until satisfied.
• May add various meats ex. chicken, pork. Serve onto plate with sticky rice or fried pork skins.

FRIED GREEN ZUCCHINI

Steps:

• In shallow dish, combine cornmeal, fennel seeds, oregano, salt, cayenne and pepper. In another dish, beat eggs with water.
• Cut zucchini into ½-inch slices. Dip each slice into flour to coat; shake off excess. Dip into egg mixture; dip into cornmeal mixture, pressing mixture on to coat.
• In skillet, heat half of the oil and butter over medium-high heat; add half of the zucchini and reduce heat to medium. Cook, gently turning once, for 5 to 7 minutes or until zucchini is soft inside and outside is golden. Repeat with remaining oil, butter and zucchini.

GREEN PAPAYA SALAD

Steps:

• Using a mortar and pestle, crush the chili and garlic. Add the dried shrimps, continue crushing. Add the sugar and continue to pound. Add the remaining ingredients and pound lightly, mix well. Taste and adjust the seasoning-you are looking for a balance between sweet, spicy, salty and sour.