GREEN PAPAYA SALAD
In Isan (and the rest of Thailand), green papaya salad is called som tum, with "som" meaning "sour" and "tum" referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.
Provided by Julia Moskin
Categories quick, salads and dressings, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 360 milligrams, Sugar 6 grams
PAPAYA SEED VINAIGRETTE DRESSING
Don't throw away those seeds! Papaya seeds are good for you, and delicious in this Papaya Seed Vinaigrette Dressing drizzled over a salad.
Provided by Liren Baker
Categories Salad
Time 5m
Number Of Ingredients 9
Steps:
- Place papaya, papaya seeds and pulp in a blender and puree until smooth.
- Add the vinegar, agave nectar, Dijon mustard, ginger, salt and pepper and blend.
- Add the olive oil and blend again. Adjust seasoning with salt and pepper if necessary.
Nutrition Facts : Calories 99 kcal, Carbohydrate 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 82 mg, Sugar 3 g, ServingSize 1 serving
GREEN PAPAYA SALAD
Cucumber can replace the green papaya in this salad.
Provided by GODGIFU
Categories Salad Fruit Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 45.3 calories, Carbohydrate 7.2 g, Fat 1.6 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 368.1 mg, Sugar 3.9 g
FRESH PAPAYA SEED DRESSING
Don't throw those delicious fresh papaya seeds out! Make this wonderful dressing with them. :) I have also dried papaya seeds and used them chopped or crushed in recipes. They're very good for the digestion and have a slight peppery flavor.
Provided by Julesong
Categories Salad Dressings
Time 5m
Yield 1 batch
Number Of Ingredients 7
Steps:
- In a food processor, whir together the papaya seeds and onion until finely chopped.
- Add the vinegar, sugar, salt, and mustard and pulse 3 or 4 times.
- With the processor running, gradually add the oil in a thin stream until dressing emulsifies.
- Use on your favorite salad greens.
- Good with a bit of crumbled feta added, too!
- Source: Cathy Z at Gail's Recipe Swap.
WATERCRESS SALAD WITH PAPAYA AND LEMON DRESSING
Provided by Robert Irvine : Food Network
Categories appetizer
Time 32m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Microwave the lemon in a small bowl to release essential oils, and set aside until cool enough to handle. Through the feed opening of a running blender add, one at a time, the papaya, papaya seeds, Dijon mustard, vinegar, salt, pepper, and juice from the microwaved lemon. (Note: If you squeeze the lemon with the sliced side against your palm, the seeds are likely to stay in the rind.) Then with the blender still running, add the olive oil in a slow thin stream. Please note that the edible papaya seeds lend a wonderful mustard-y taste to the dressing, but are coarse in texture. If you find the texture to be too coarse for you, strain the dressing before use.
- Toss the greens, cucumber, tomatoes and papaya strings with enough of the dressing to coat, serving additional dressing on the side.
BIG ISLAND GREENS WITH PAPAYA DRESSING
Provided by Robert Irvine : Food Network
Categories appetizer
Time 16m
Yield 6 servings
Number Of Ingredients 9
Steps:
- To make the dressing, microwave lime in a small bowl to release essential oils, and set aside until cool enough to handle. Through the feed opening of a running blender add, 1 at a time, the papaya, papaya seeds, Dijon mustard, vinegar, salt, pepper, and juice from the microwaved lime. (Note: If you squeeze the lime with the sliced side against your palm, the seeds are likely to stay in the rind.) Then with the blender still running, add the olive oil in a slow thin stream. Please note that the edible papaya seeds lend a wonderful mustard-y taste to the dressing, but are coarse in texture. If you find the texture to be too coarse for you, strain the dressing before use.
- Toss the greens and cilantro with enough of the dressing to coat, serving additional dressing on the side.
PAPAYA DRESSING
Make and share this Papaya Dressing recipe from Food.com.
Provided by drskyles1
Categories Salad Dressings
Time 15m
Yield 15 SALADS, 15 serving(s)
Number Of Ingredients 11
Steps:
- Blend papaya sees until resembles fresh cracked pepper.
- to blender add:.
- fresh papaya.
- papaya nectar.
- red wine vinegar.
- mustard.
- lime juice.
- onion powder.
- seasoned salt.
- sugar.
- sesame seed oil.
- sesamee seeds.
- canola oil.
- blend until all ingredients are well incorporated.
Nutrition Facts : Calories 339.2, Fat 33.5, SaturatedFat 2.7, Sodium 178.9, Carbohydrate 10.4, Fiber 1.4, Sugar 7.5, Protein 1.5
PAPAYA SEED DRESSING
Provided by Christine Swanson
Categories Blender Food Processor Onion No-Cook Vegetarian Quick & Easy Salad Dressing Papaya Summer Chill Gourmet
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- In a blender or food processor blend the sugar, the salt, the mustard, and the vinegar until the mixture is smooth. With the motor running add the oil in a stream and blend the dressing until it is emulsified. Add the onion and the reserved papaya seeds and blend the dressing until the papaya seeds are the consistency of ground pepper. The dressing keeps, covered and chilled, for 2 weeks.
SALAD WITH PAPAYA DRESSING
Categories Salad Fruit Leafy Green Appetizer No-Cook Quick & Easy Low/No Sugar Salad Dressing Papaya Spring Raw Lettuce Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings (about 2/3 cup dressing)
Number Of Ingredients 11
Steps:
- Scrape seeds from papaya and coarsely chop enough seeds to measure 2 tablespoons. Discard remaining seeds, then peel papaya halves and slice.
- Press ginger in a fine-mesh sieve or a garlic press into a small bowl to extract juice (about 1 teaspoon), discarding pulp. Whisk in chopped papaya seeds, onion, tarragon, garlic, mustard, lemon juice, salt, and pepper and add oil in a slow stream, whisking until emulsified.
- Divide lettuce and papaya slices among 4 plates and drizzle with dressing.
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- Julienne peel your papaya, cucumber and carrot. After you julienne peel each one, add them to a large enough bowl, and use your hands to mix them up. When you prepare your cucumber, remember to remove the soft core to avoid a soggy salad. Simply half the cucumber, hull the soft core, then julienne peel it.
- Once they're combined, mix in your coriander, mint, and cherry tomatoes. Drizzle over your dressing and combine the salad well to ensure an even coating. You can drizzle over extra lime at this point too if you wanted.
- Serve with a sprinkling of additional mint, coriander and peanuts. Feel free to sub the peanuts for seeds if you have an allergy. Enjoy!
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- For tamarind water, soak the dried tamarind in the hot water for 15 to 20 minutes. Squeeze the tamarind and add the pulp to the water. Set aside.
- Rinse, pat dry and peel the unripe green papaya. Halve it vertically. Remove any of the tiny white seeds and pith. Grate or shred using a food processor or a box grater.
- In a mortar, take the birds eye chillies and garlic cloves. Using a pestle and mortar, mash the bird's eye chilies and garlic together. If using long beans, then add 2 to 3 beans (chopped) at this step.
- Pour dressing mixture in the bowl containing the shredded papaya. Mix very well and mash a bit to soften the unripe papaya. Check the taste and add more salt, palm sugar, lemon juice, crushed bird's eye chillies or tamarind pulp if needed.
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- If sensitive to onions, or to remove their “bite”, soak thinly sliced onions in salted water while you make the salad. ( 1/2 teaspoon salt, 1 cup water)
- Halve, seed, peel and cube one half of the papaya, saving the other half for another use. You should have 3-4 cups of 3/4 inch cubes.
- Place the greens in a large, wide, serving bowl or on a large platter. Toss with 1/2 of the onions.
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- Simply toss the chicken, papaya and greens together in a mixing bowl. Add cilantro, if using. Drizzle over and toss in just enough Low FODMAP Poppy Seed Dressing to lightly coat the salad.
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- On a large serving platter, combine the lettuce, cucumbers and papaya slices. Season with salt, and drizzle with half of the dressing. Sprinkle with the coconut and edible flowers. Serve with the remaining dressing on the side.
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- Blend the vinegar, oil, chopped onion, honey, salt, and mustard until smooth in a blender, then a the papaya seeds and pulse until they look like coarsely ground peppercorns.
- In a large bowl or on individual serving plates, combine the salad greens of your choice with thinly sliced red onions, avocado, and papaya. Drizzle with some of the dressing and toss gently to coat.
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- Place all the ingredients for the dressing in a small jar with a screw-on cap. Put on the cap and tighten. Shake the contents gently until the sugar is fully dissolved. Sat aside to infuse.
- Heat a frying pan. Spread the cashew nuts and toast, tossing the pan occasionally, until lightly browned.
- Peel the papaya. Scoop out and discard the seeds. Thinly slice the papaya flesh then cut the thin slices into strips no more than a quarter of an inch wide.
- Place the papaya, cucumber, mango, lettuce and half of the nuts and sesame seeds in a mixing bowl.
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- Start by peeling the skin of the papaya and remove seeds. Chop them into little cubes or to your desired shapes. Chop the avocados, grape tomatoes one by one.
- Take a big bowl with all the leaves you’d like to use and add the chopped or cubed papaya, avocados, grape tomatoes and add salt and pepper.
- At the end squeeze half of the lemon juice. Now gently mix everything. The ripe papaya salad is ready to serve with your main dish or serve it as is as the main course!
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