The green papaya salad I tried first looked a lot like a slaw. It had shredded green papaya and carrot with a fish sauce vinaigrette of sorts and peanuts on top. (I found this recipe online here.) ) But I grossly over estimated the amount of shredded papaya I needed, so I ended up with lots of raw material left over. I have been mulling ideas around for a few days and here is what I did with the leftover papaya.
Green Papaya with Cilantro Vinaigrette
Combine in a large bowl
2 cups peeled, seeded and shredded green papaya1/2 cup shredded carrot
In a food processor pulse until finely chopped
1 clove garlic
Add and process until well blended
1 cup cilantro leavesjuice and zest from 1 lime (about 2 tablespoons)1 tablespoon white wine vinegar1 tablespoon water1/2 teaspoon cumindash cayenne (or more if you like that sort of thing)1/4 slightly heaping teaspoon salt
Add and continue processing until all ingredients come
together
1/3 cup olive oil
Blend 3/4ths of the dressing into the shredded papaya mixture or
more to taste. Chill for 30 minutes to 2 hours before serving at room
temperature.
I put mine on a tortilla with some refried beans,
shredded cheese and sour cream. I think it would rock the socks to add shredded
chicken or black beans to the salad and I intend to try it that way next
time.
I still have a whole green papaya left over…maybe I’ll try a cold
teriyaki green papaya and chicken salad next. With toasted sesame seeds on top,
yumm!