Description
A great way to incorporate papaya into a recipe.
Ingredients
Scale
- 8 oz cherry tomatoes
- 8 oz green beans, trimmed and halved
- ½ tbsp canola oil
- ½ tsp salt
- 4 garlic cloves, minced
- 5 tbsp fresh lime juice
- 3 tbsp light brown sugar
- 2 tbsp fish sauce
- 1 1/2 lb underripe green papaya
- 1 cup fresh cilantro, lightly chopped
- 2 green onions, thinly sliced
- 1 fresh Thai chili or serrano pepper, seeds removed and thinly sliced
- ¼ cup coarsely chopped peanuts
Instructions
- Put green beans and cherry tomatoes into a medium bowl with canola oil and salt. Toss to coat the vegetables.
- Heat a woodfire oven such as an Ooni to at least 425F. Place the vegetables on a pizza pan and put inside the oven with the door closed. Cook for 10-15 minutes turning every 5 minutes for even char. Remove vegetables from the oven and put back into medium bowl.
- While the vegetables cook, prep the rest of the salad ingredients.
- To make dressing, combine garlic, lime juice, light brown sugar, and fish sauce and stir until sugar is dissolved. Set aside.
- Peel papayas with a vegetable peeler, slice in half and remove seeds and pulp. Using a mandolin with a medium julienne blade, slice papaya into thin strips.
- To the bowl with charred vegetables add papaya, green onion, cilantro, chili, and dressing. Mix to combine and coat all vegetables.
- Plate and top with chopped peanuts.
- Serve with Green Curry Chicken Thighs
Notes
This recipe can be made on a gas grill using a high heat pan or cast iron skillet.