For this episode of Making Meals, I teamed up with my niece Alexia to make a sweet and tasty Green Papaya Salad. We pulled the recipe from Plantlab by Chef Matt Kenney. It’s a plant-based culinary book I gifted her last Christmas full of beautiful imagery and unique recipes.
The dish was mighty tasty: sweet Papaya with crunchy radishes and a stellar ginger dressing combine for a bright and refreshing blast of flavor. The dressing was also saved and used for other dishes beyond the papaya salad. Here’s the recipe if you feel like fancying a try for yourself.
Ingredients:
1 papaya
1 bunch of daikon white radish
For the dressing:
1 cup white vinegar
½ cup agave
½ cup minced ginger
1 tbsp sea salt
2 tbsp toasted sesame oil
1 green pepper
1 cup olive oil
For the almond crumb:
1 cup almonds
1 tbsp salt
1 tbsp sesame oil
Garnish:
Fresh basil
Sprouts
Recipe:
Chop, julienne, or grade the papaya. (Papaya is tough to cut, we did a mix of each. )
Julienne the radish
Mix together in a large bowl.
Make the dressing:
mince the garlic, chop the pepper and add to the food processer
Add 1 cup of wine vinegar
Add 1/2 cup of agave
Add in 2 tbsp of sesame oil
Add 1 tbsp of salt
Blend for a bit
Then add 1 cup of olive oil — blend it again, should be emulsified (and look like dressing)
Add 1 cup of the dressing in the papaya bowl to marinate
Make the almond crumb:
add 1 cup of almonds, 1 tbsp of salt and 1 tbsp of sesame oil in a food processor.
Blend until it’s crumbled and softened a bit
Plate & garnish:
Add scoops of the papaya in a bowl, then add some dressing.
Top with tears of fresh basil, slices of radishes and some sprouts.
Voila! Eat and enjoy.
Here are a couple nice photos of the dish. And “Nonna”
