Learn a scrumptious salad recipe at the at the NBC4 Health and Fitness Expo! You can learn to make Green Papaya Salad with Miles Vaden, the Executive Chef of TenPenh.
The Expo will be held Jan. 7 and 8 at the Walter E. Washington Convention Center. Click here for complete schedules and hours.
Vaden will guide you in making Green Papaya Salad on Saturday from 3 to 4 p.m. as part of the Healthy Cooking 4 You stage. Here is his recipe:
Ingredients
- 1 Green papaya
- 2 ounces Chinese green beans or regular green beans
- 1 carrot
- 1 bunch cilantro, chopped
- 2 ounces tamarind concentrate
- 4 ounces water
- 3 ounces fish sauce
- 2 limes, juiced
- 4 Thai chili, seeded (you can use less for a milder flavor)
- 4 cloves garlic
- .5 teaspoons Kosher salt
- 2 ounces cherry tomatoes, sliced, in halves
- 3 ounces peanuts, blanched, ground in mortar
Steps
Peel the papaya and cut it in half, lengthwise, then remove the seeds. Use the mandolin to slice the papaya into sheets and julienne by hand with a knife. Next, trim the green beans to 1-inch pieces and wash in cold water. Peel the carrots, slicing the same as the papaya. Wash the cilantro in cold water in a bowl.Shake off any excess water and pat dry with paper towels, then slice the cilantro leaves until you get to the stems.
Health
To make the dressing: first, combine the tamarind concentrate with the water and mix together. Depending on the type of tamarind you have it may need less water, or more, but the finished product should be thin, almost like water. Mix the tamarind water with the fish sauce and the lime juice.
To finish the salad, first place the chilies and garlic in the mortar with the salt and smash with a pestle. If you don’t have a mortar and pestle, smash the garlic with the back of a knife on a cutting board and roughly chop the chilies. Then mix together in the bowl with a wooden spoon, with the salt pressed down as it is mixed. Next, add the papaya and the green beans, bruising with the pestle or by hand if you are not using a mortar.
Transfer to a mixing bowl and add the carrots, and tomatoes, cilantro and 2 ounces of the dressing that was prepared earlier – mix well. Top with the crushed peanuts and serve.
