Originally, this recipe was supposed to be made with green papaya, but the papaya ripened in just two days, so I had to use it as it was. This recipe is inspired by the famous Thai green papaya salad but with a special touch from Latin America: panela (also known as piloncillo, papelón, atado de dulce, chancaca, etc.).
Ideally, the papaya should be green, as it will have a delicious flavor and be easier to cut.
Ingredients for the Salad:
(2 servings)
1 medium green papaya, julienned
1 cup cherry tomatoes (or to taste)
1/2 cucumber, julienned
1/4 cup roasted peanuts
Mint leaves for garnish
Ingredients for the Dressing:
Juice of 1 lime
2 tablespoons grated panela
A splash of hot water
Chili flakes to taste (or chopped chili)
2 tablespoons fish sauce (if you don't have it or are vegan, you can mix 1 tablespoon soy sauce or tamari and 1 tablespoon rice vinegar, or use the vegan "no-fish sauce")
1 tablespoon crushed peanuts (or to taste)
Preparation:
Prepare the ingredients: In a large bowl, mix all the salad ingredients: the julienned papaya, cherry tomatoes, julienned cucumber, and roasted peanuts. Garnish with mint leaves.
Prepare the dressing: In a small bowl, combine the lime juice, grated panela, hot water, chili flakes, and fish sauce (or the vegan alternative). Add the crushed peanuts and mix well until all ingredients are well integrated.
Combine and serve: Pour the dressing over the salad and mix well to ensure all the ingredients are well coated. Enjoy!
You can customize this recipe by adding tofu, shrimp, carrots, cilantro, or other vegetables as desired. I hope you like it as much as I do!
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