Green Papaya Salad with Lime and Pepitas

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Lime Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons mirin
  • 2 tablespoons fish sauce
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons sugar
  • Zest and juice of 2 limes
  • Kosher salt and freshly ground black pepper
  • Salad:
  • 3 tablespoons jasmine rice
  • 1/2 teaspoon toasted sesame oil
  • 2 cups green beans, trimmed
  • 1 cup cherry tomatoes
  • 1 cup mung bean sprouts
  • 1/4 cup julienned red onion
  • 4 scallions, julienned
  • 2 green papayas, julienned
  • 1 Thai bird red chile, finely sliced
  • 1 small red bell pepper, julienned
  • 1/2 hothouse seedless cucumber, julienned
  • 1/4 cup chopped fresh Thai basil
  • 1/4 cup chopped fresh mint
  • 1/4 cup pepitas, toasted
  • Kosher salt and freshly ground black pepper
Directions
  • For the lime vinaigrette: In a medium bowl, whisk the olive oil, mirin, fish sauce, rice vinegar, soy sauce, sugar, lime zest and juice, and salt and pepper to taste.

  • For the salad: Add the rice to a dry cast-iron skillet set over medium heat and toast, stirring frequently, until nutty and fragrant, 10 to 12 minutes. Transfer to a bowl to cool. Place the rice in a spice grinder and pulse until finely ground (the size of kosher salt). Set aside.

  • Heat the sesame oil in a saute pan over high heat. Add the green beans and cook until well charred on the outside, about 2 minutes. Transfer to a plate and set aside. (The beans should still be almost raw in the middle so they remain crunchy.) Place the cherry tomatoes in the same pan and lightly char; transfer to the plate with the beans and let cool. Cut the tomatoes in half (it's okay if they get a little smashed), and cut the beans into 2-inch-long pieces.

  • In a large bowl, combine the green beans, tomatoes, mung beans, red onions, scallions, papayas, Thai bird chiles, red peppers, cucumbers, basil, mint, pepitas, 1/2 teaspoon salt and pinch of pepper. Drizzle with the lime vinaigrette and mix well. Transfer the salad to a large serving platter and garnish with the toasted ground rice (for fragrance and a crunchy texture).

  • Special equipment: a spice grinder


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