Papaya Salad
Minimalist Baker
3 Servings
Ingredients
Salad
- 1 small papaya
- 3 large whole carrots (peeled)
- 1 cup green cabbage (chopped into bite-size pieces)
- 2 medium plum tomatoes (halved and cut into bite-size pieces)
- 2 leaves romaine lettuce (optional // loosely chopped // for garnish/serving)
Sauce
- 2 cloves garlic (peeled and chopped)
- 2 Tbsp peanuts (plus more for serving)
- 2 medium fresh or dried bird’s eye chilies or 1 serrano pepper // thinly sliced // reduce for less heat
- 1 heaping Tbsp coconut sugar
- 1/4 heaping tsp salt
- 1/4 cup lime juice (~2 small limes as original recipe is written)
- 3-4 Tbsp vegan fish sauce (see below)
Vegan Fish Sauce
- 1 ¼ cup water
- 1/4 cup dulse loosely packed
- 1/4 cup dried shiitake mushrooms
- 2 tsp sea salt
- 1 ¼ tsp chickpea miso
- 1-2 Tbsp tamari or sub coconut aminos for soy-free
Instructions
Vegan Fish Sauce
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To a small saucepan, add water, dulse, dried shiitake mushrooms, and sea salt. Bring to a boil, then cover, reduce heat, and simmer for 15-20 minutes.
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Remove from heat and let cool slightly. Pour liquid through a fine mesh strainer into a bowl, pressing on the mushrooms and dulse with a spoon to squeeze out any remaining liquid.
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To the bowl, add chickpea miso and tamari. Taste test and adjust as needed, adding more sea salt for saltiness, chickpea miso for umami flavor, and/or tamari for depth of flavor.
Store in a sealed container in the refrigerator for up to 1 month and shake well before use. Or, pour into an ice cube tray, freeze, and store in a freezer-safe container for up to 2 months.
Salad
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If you haven’t already, prepare vegan fish sauce and set aside.
- Prep and start preparing vegetables.
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Once you’ve peeled your carrots, cut in half crosswise, and then cut those pieces in half lengthwise. Then use a mandolin with a fine-tooth blade (or julienne peeler) to carefully shred the carrots into small strips. Continue until all carrots are shredded. Add to a mixing bowl.
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To prepare papaya, peel off the skin using a vegetable peeler, then halve lengthwise and scoop out seeds.
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Cut into small segments and shred into small strips using your mandoline or julienne peeler. Add to mixing bowl.
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Chop cabbage and tomatoes and add to mixing bowl as well. Set aside.
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To prepare sauce, add garlic, peanuts, chilies, coconut sugar, and salt to a mortar or small food processor and mash or pulse until it’s a fine paste.
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Transfer to a small mixing bowl and add lime juice and vegan fish sauce. Whisk to combine, then sample and adjust seasonings as needed.
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Add sauce to vegetables and toss to combine. To serve, lay down romaine lettuce on serving dish, and top with papaya salad. Garnish with additional crushed peanuts and lime wedges.
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Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Papaya salad would make an excellent side dish to spring rolls and Pad Thai!
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