Cooking Index - Cooking Recipes & IdeasAsian-Style Green Papaya Salad Recipe - Cooking Index

Asian-Style Green Papaya Salad

Green papaya is almost flavorless and readily lends itself to an assertive dressing; for an even bolder flavor, add diced, fresh chilies to the salad. Remember that if you can't find this fruit preshredded, allow extra preparation time for shredding your own. An Asian-style seasoned and baked tofu adds another element of texture and flavor; if you can't find baked tofu, be sure at least to select a firm variety, even if it is unseasoned.

Courses: Salads, Vegetarian
Serves: 4 people

Recipe Ingredients

8 oz 227gTempeh - cubed
6 oz 170gAsian-style baked tofu - cubed
2 tablespoons 30mlVegetable oil
3 tablespoons 45mlTamari soy sauce
4 cups 948mlShredded green papaya - (firmly packed)
2 cups 125g / 4.4ozTomatoes - diced (medium)
1 cup 40g / 1.4ozFresh mint leaves - (loosely packed) - for garnish
3 tablespoons 45mlSesame seeds - for garnish
  Juice of 1 lime
3 tablespoons 45mlTamari soy sauce
2 tablespoons 30mlGranulated sugar - or to taste
1 teaspoon 5mlMinced garlic
1 tablespoon 15mlVegetable oil

Recipe Instructions

Heat oil in wok or large skillet over medium-high heat. Stir-fry tempeh in two batches for 2 to 3 minutes, or until crispy and golden. Drain on paper towels and place in small bowl with 3 tablespoons soy sauce to marinate. Refrigerate to cool.  Fill serving bowl with shredded green papaya and toss with diced tomatoes.

To make dressing, stir together lime juice, tamari soy sauce, sugar, garlic and oil to taste. Stir until sugar dissolves. Toss papaya and tomatoes with dressing.  Just before serving, toss tempeh and tofu with shredded papaya. Garnish with mint leaves and sesame seeds and serve.

Dietary Information:

Per Serving: 350 Cal; 22g Prot; 16g Total Fat (2 Sat. Fat); 28g Carb.; 0mg Chol; 1600mg Sod.; 6g Fiber.

"Vegetarian Times, July 2002"


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