Spicy Papaya Salad with Salmon Ala Lotus-Garden

5 from 9 votes
Prep Time 40 minutes
Cook Time 8 minutes
Total Time 48 minutes
Course Dinner
Cuisine European
Servings 2 people


For the dressing:

  • 100 g Snake beans, alternatively princess beans TK
  • 60 g Carrot
  • 4 small Onions, red
  • 4 medium sized Cloves of garlic, fresh
  • 20 g Ginger, fresh or frozen
  • 2 small Chilies, green, fresh or frozen
  • 3 medium sized Tomatoes
  • 1 medium sized Hot peppers, red, long, mild
  • 1 smaller White cabbage
  • 1 tbsp Sesame oil, light
  • 150 g Gravlax, sliced, refrigerated shelf
  • 40 g Peanuts, roasted, salted
  • 3 tbsp Fish sauce, light
  • 2 tbsp Orange juice
  • 2 tbsp Rice wine vinegar, clear, mild
  • 1 tbsp Rice wine vinegar, dark, mild
  • 1 tbsp Lime juice, fresh
  • 3 tbsp Sugar, fine, white

To garnish:

  • 6 size Lettuce leaves, (e.g., Lollo bionda)
  • White cabbage strips


  • Wash all vegetables. Cap the papaya at both ends, peel and halve. The pulp should be white-pink. If necessary, remove the core and grate crosswise into strips with a medium-fine rasp. Keep ready in ice-cold water in the refrigerator.
  • Wash the snake beans and cut them crosswise into pieces approx. 5 cm long. Wash the carrot, cap at both ends and peel. Using the same rasp, scrape off the appropriate amount from below. Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash and peel the fresh ginger, cut a 4 cm long piece crosswise and work it into cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw.
  • Wash the small, green chilli, cut crosswise into thin slices, leave the grains in place and discard the stem. Remove the stems from the tomatoes, wash them, peel them, quarter them lengthways, remove the green-white stems and remove the grains. Halve the quarters across. Wash the peppers, remove the stem, cut open lengthways, unfold, core, lengthways into thin threads and cut them crossways into small cubes. Cut thin slices lengthways from the white cabbage (about 60 g are needed) and cut the outer cuts into strips.
  • Strain the papaya, drain well and spread out on a fresh tea towel. Mix the ingredients for the dressing homogeneously. Heat a wok, add the sesame oil and let it get hot. Add the snake beans and stir-fry for 1 minute. Then add the onions, the cloves of garlic, the chilli and the ginger and stir-fry until the onions are translucent. Add the tomatoes and stir-fry for another 1 minute. Now mix in the papaya strips and diced pepperoni. Deglaze with the dressing and stir-fry until almost all of the liquid has been absorbed.
  • Remove from heat and allow to cool. Chop the salmon into pieces approx. 2 x 3 cm. Mix half of it and half of the peanuts into the lukewarm salad.
  • Line the serving plates with the lettuce leaves. Spread the papaya salad on the serving plates. Scatter the remaining salmon pieces and peanuts on top, place the cabbage on the sides, serve and enjoy warm.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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