Green Papaya Salad with Lime and Pepitas
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 261
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 34
- Dietary Fiber
- 7
- Sugar
- 17
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 812
- Total: 45 min
- Active: 45 min
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- 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).