Mango and Green Papaya Salad
Ingredients
- 2 cups (5 ounces) green papaya, peeled and julienned
- 1 cup (3 ounces) cucumber, julienned
- Yunnan Tomato Salsa
- 1/4 cup cilantro leaves
- 1/4 cup mint leaves
- 1 cup (2 ounces) enoki mushrooms, bottom cut off
- 2 cups (12 ounces) julienned ripe fresh mango
- 1/4 cup (1 ounce) ground peanuts
- 1/4 cup Thai basil leaves
YUNNAN TOMATO SALSA
- 1 1/2 cups (13 ounces) peeled, seeded, finely chopped tomatoes (4 to 5 tomatoes)
- 1/4 cup (2 ounces) fresh lime juice
- 2 tablespoons minced ginger
- 1 tablespoons sugar
- 2 Tbsp (1 ounces) pickled red chili, finely chopped
- 1/4 cup cilantro, roughly chopped
- 2 tablespoons minced garlic
- 1 1/2 teaspoons salt
Instructions
TO PLATE:
- Layer the green papaya, enoki mushrooms, cucumber, and mango. Dress each salad with 2 tablespoons Yunnan Tomato Salsa and sprinkle with 1 tablespoons ground peanuts. Garnish each salad with 1 tablespoons each: cilantro, basil, and mint leaves. Serve immediately.
TO MAKE YUNNAN TOMATO SALSA:
- Blanch tomatoes in boiling water for 30 seconds to 1 minute. Let cool and slip the skins off. Cut the tomatoes in half, remove the seeds, and chop into a fine pulp. Add remaining ingredients to tomato pulp and mix well. Refrigerate in not using immediately. Makes 2 cups.
Categories: Salads
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