Green Papaya Salad with Lime and Pepitas

Save Recipe
  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 to 6 servings
Share This Recipe

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

Special equipment:
a spice grinder
  1. 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.
  2. 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.
  3. 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.
  4. 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).