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Vietnamese & Thai Green Papaya Salad with Shrimp Ceviche

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Posted: Tuesday, June 24, 2014 11:55 am

Vietnamese & Thai Green Papaya Salad With Microgreens

Ingredients:

  • 1 small green papaya
  • 3 green scallions, sliced julienne fine
  • 1/2 white daikon radish, sliced julienne fine
  • 8-10 fresh mint leaves
  • 8-10 fresh basil leaves or equivalent of basil microgreens
  • 1/4 cup fresh micro cilantro or cilantro leaves
  • 1/2 cup mung bean sprouts or radish sprouts/ microgreens
  • 1/3 cup daikon radish microgreens (optional)

Dressing (can be made ahead)

  • 1/2 teaspoon shrimp paste
  • 2 ounces boiling water
  • 1/3 cup coconut milk (optional)
  • 3 inches of lemon grass, chopped fine (optional)
  • 3 cloves garlic chopped fine
  • 1 1/2 ounces rice vinegar
  • 1 lime, juiced
  • 1 ounce fish sauce
  • 1 tablespoon stevia or palm sugar
  • 1/2 teaspoon chili sauce

Topping: 2 tablespoons crushed peanuts and some microgreens for garnishing

Preparation:

Peel the papaya and remove seeds. Julienne the papaya very finely and toss in a large mixing bowl with the scallions, daikon white radish, and chopped fresh herbs or microgreens.

To make the dressing, dilute the shrimp paste in boiling water, then whisk with all other dressing ingredients. Continue whisking until the dressing is well mixed. Marinate for at least 1 hour or overnight. Strain before using.

Pour the dressing over the papaya and vegetable mixture and toss gently.

Arrange a heaping spoon on a martini glass. Sprinkle with peanuts and some more microgreens. *You can buy microgreens (or sprouts) at the farmer market or grow your own as I have done for 40 years ~

Serve as a side dish to accompany meats, fish, seafood, or chicken or serve artistically as a salad. Either way, top with crushed peanuts and herbs. Try the following additions:

Shrimp Ceviche:

  • 1/2 pound of small raw shrimp, peeled
  • 1 lime, juiced (or more but enough to cover the shrimp)
  • 1 small red onion, sliced very thin

Mix and marinate all the ingredients for at least 3 hours. Overnight is best. If you prefer, you can use precooked shrimp. If so, you don’t need to marinate the shrimp, so omit the lime juice and the sliced onions. Serve it on top of salad as garnish along with more herbs, and crushed peanuts.

Other Additions: Cooked and fine sliced chicken breast, beef jerky, dried shrimp, salted crab, cherry tomatoes cut in half, blanched green beans, and 1 medium carrot sliced julienne style, and 1-2 Thai chilis, thin sliced.

*By Marta Diaz Hudson, author of Relational Cooking. My Kitchen: A Window To My Soul

Vietnamese & Thai Green Papaya Salad with Shrimp Ceviche

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