Every South East Asian country has a version of this delicious Green Papaya & Mango Salad. I have had this really aromatic and delightful salad in Thailand, Vietnam and Bali and while each had a small variation to it, the general concept and flavor are more or less the same. I have also had versions of it in the African islands like Seychelles & Mauritius, which seems to have made it there through immigrants as the creole cuisine fuses a lot of Asian flavors into its mix. However way I had this salad, and wherever, it’s always delicious and a perfect light, aromatic flavor on its own or served next to grilled Asian style fish or seafood. Absolutely delightful. Here is how you can make it…
So many variations, all equally good!
- FOR THE DRESSING
- The roots of 1 bunch coriander, cleaned and washed
- 1 tbsp minced fresh ginger
- 1 tbsp DS Red Shatta
- 1/2 tsp garlic paste
- 1/2 small red onion, finely chopped
- 2 tbsp brown sugar
- 1 tbsp fish sauce
- Juice of 3 limes
- FOR THE SALAD
- 1 cup steamed green beans (keep crunchy not mushy)
- 1 cup fresh Thai basil leaves (loosely packed in the cup)
- 1 cup fresh Vietnamese mint (ling leaf mint)
- 1/2 -1 green (unripe) papaya, peeled and julienned
- 4 small cucumbers, peeled and julienned
- 1 green (unripe) mango, peeled and julienned
- 2 ripe mangos, peeled and julienned
- 1 Thai red chili, Sliced or julienned
- 3/4 cup lightly crushed salted roasted peanuts
START BY MAKING 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, DS Shatta, and/or brown sugar if desired (the sharpness of the flavor is up to you).
TO MAKE THE SALAD,
Tear the basil and mint leaves, set aside.
Mix together the green beans, papaya, cucumber, green and ripe mangos, red chilies, torn herbs, and the dressing.
Transfer the dressed salad to a serving bowl and sprinkle with the crushed peanuts.
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