Papaya Cucumber And Shallot Salad Food

TOMATO CUCUMBER AND PAPAYA SALAD

Steps:

• In a mixing bowl whisk vinegar while slowly adding olive oil. Season with salt and pepper and toss with tomatoes, cucumbers, papaya, and papaya seeds. Taste and adjust seasoning.
• Serve family style.

CUCUMBER-PAPAYA SALAD

Steps:

• Sprinkle the cucumber with salt and let drain in a colander for 20 minutes. Rinse and pat dry.
• In a bowl, whisk together the vinegar, sugar, oil, chiles, and ginger. Add the cucumber, papaya, and cilantro and toss. Line a serving platter or 4 individual plates with lettuce leaves, and top each with about 1/2 cup of salad.
• Serve.

PAPAYA, CUCUMBER AND SHALLOT SALAD

Steps:

• Peel the papaya, remove the seeds and, using a peeler, slice the flesh lengthways. Cut into strips.
• Thinly slice the cucumber lengthways with the peeler, avoiding the seeds and cut into strips.
• Mix the sugar, lime juice, fish sauce and mint in a large bowl and toss with the papaya, cucumber, shallots, tomatoes and chili. Chill.
• Line 6 bowls with the lettuce leaves and pile the salad on top.
• Drizzle with a little sweet chili sauce and scatter with cashews if using.
• Serve.

CUCUMBER-PAPAYA SALAD

Steps:

• Sprinkle cucumber with salt and let drain in a colander for 20 minutes.
• Rinse and pat dry.
• In a bowl, whisk together the vinegar, sugar, oil, chiles and ginger.
• Add the cucumber, papaya and cilantro and toss.
• Line a serving platter or 4 indivicual plates with lettuce leaves and top each with about 1/2 cup salad.

MY GREEN PAPAYA SALAD

Steps:

• MAKE THE DRESSING
• Use a mortar and pestle to pound all the dressing ingredients until smooth, pounding each ingredient thoroughly before adding the next. taste and add more fish sauce, lime juice, chili, and/or palm sugar if you want. The flavor's up to you.
• MAKE THE SALAD
• 1. Heat a grill pan, cast-iron skillet, or grill until very hot. Cut the long beans into a manageable size for your pan, if necessary, then char the beans well on all sides, about 4 minutes total. Transfer them to a bowl, cover it tightly with plastic wrap, and let them steam for about 10 minutes. Cut the beans into 1/2-inch pieces and return them to the bowl.
• 2. Tear the basil and mint leaves. Toss together the long beans with the papaya, cucumber, mango, pineapple, long red chilies, herbs, and the dressing. If you have a large enough mortar or want to work in batches and take the time to make the salad even better, pound the ingredients with the dressing just to bruise them and further infuse the ingredients with the flavor of the dressing. transfer the dressed salad to a serving bowl and sprinkle with the crushed peanuts.