I spent New Year’s Eve enjoying an Asian themed pot luck dinner with a great group of friends. I love pot luck dinners as you get to try many dishes at once thus satisfying that urge when faced with a menu packed with many scrumptious sounding dishes to order it all! We started with a papaya salad that a friend had learnt at a cookery school on a trip to Vietnam last year. It was so delicious that I could have eaten it all night! But of course the other dishes were great too: peanut, chilli and lime thick sauce; chicken and lemongrass curry and chicken, coriander and coconut curry.
In the papaya salad the ingredients are all raw and the combination of flavours and textures is fresh, fruity, juicy, crunchy, sharp and zingy all at once! What could beat that? Answers in the comments section please!
The original recipe from the cookery school my friend went to calls for beef, onions and shallots but she omitted these at New Year and it was scrumptious as is so I have written the school’s recipe here but without the above mentioned ingredients. However she included carrots so I have added these.
Serves 6 // Takes 30 mins
What you need:
For the salad –
150g green/ yellow papaya (grated)
150g tomatoes – seeds removed and cut into thin strips
150g carrot – cut into thin strips
75g cucumber – seeds removed and cut into thin strips
4 fresh red chillies – finely sliced with seeds removed
For the dressing –
Juice of 1 lime
1 tbsp fish sauce
3 tsp brown sugar
1 clove of crushed garlic
For the topping –
2 tbsp peanuts – crushed
75g fresh mint leaves
75g fresh coriander leaves
40g Asian basil
What you need to do:
Like most Asian dishes there are a lot of ingredients that need a lot of laborious slicing but it is well worth it.
All you need to do is prepare the salad ingredients as listed above, mix the dressing ingredients, toss the salad in it in a bowl and sprinkle the topping over it.
You can find information on the cookery school here. Thanks for the delicious dish and recipe Isa!