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Vegan, Balinese Papaya Salad As Starter

5 from 3 votes
Prep Time 40 mins
Cook Time 6 mins
Total Time 46 mins
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

For the dressing:

  • 100 g Papaya, green with a few, small, yellow spots
  • 80 g Snake beans
  • 60 g Carrot
  • 40 g White cabbage leaves
  • 1 medium sized Red pepper, medium hot
  • 4 small Cherry tomatoes
  • 2 medium sized Cloves of garlic, fresh
  • 4 small Onions, red
  • 30 g Peanuts, roasted, salted
  • 3 tbsp Soy sauce, light
  • 2 tbsp Tomato juice
  • 2 tbsp Coconut palm sugar, brown
  • 2 tbsp Lime juice, fresh

To garnish:

  • White cabbage strips
  • Peanut halves
  • 2 Kumquats, cut in half

Instructions
 

  • With the Shimeji mushrooms, the lower part, substrate + mycelium, must be separated. Separate the mushrooms, clean with a brush if necessary. Cut off the long stems on the hat, cut into small pieces and chop into small pieces with the hats.
  • Cap the papaya at both ends, peel and halve. The pulp should be white-pink. Core and grate lengthways into strips with a medium-fine rasp. Keep ready in ice-cold water in the refrigerator. Wash the snake beans, knock them across with the back of a knife and cut across into pieces approx. 6 cm long. Wash the carrot, cap at both ends and peel. Using the same rasp, scrape off the appropriate amount from below.
  • Wash the cabbage leaves, cut out the middle rib and if this does not taste bitter at the bottom, cut lengthways into thin strips. Lay the leaves on top of each other and cut across into thin strips. Remove the stems from the peppers, wash them, cut in half lengthways, core and cut across into thin strips. .
  • Halve the cherry tomatoes lengthways. Cap both ends of the small, red onions, peel and cut into small pieces. Cap the garlic cloves at both ends, peel and squeeze with a garlic press
  • Chop 10 g of the peanuts vigorously in a mortar. Add the onions along with the garlic and palm sugar and grind into a paste. Work half of the mushrooms and the chopped peppers into the paste. Transfer the paste to a bowl. Rinse the mortar with the soy sauce and tomato juice and mix with the paste. No! Not the mortar!
  • Strain the papaya shavings, dry them with kitchen paper, then gradually work them into the paste, always pressing a little with the pestle and layering the shavings with a spoon. Add the remaining mushrooms and treat in the same way. Then mix in the carrots as well. Treat the beans and then the cherry tomatoes in the same way. Match the taste with soy sauce and / or salt.
  • Cut the washed kumquats in half and squeeze the juice into the lime juice. The bowls are edible and can be used for garnishing. Mix the remaining peanuts into the salad. Arrange the salad in a serving platter, add the white cabbage strips. Drizzle with the lime juice, garnish, serve and enjoy.

Annotation:

  • If hot peppers are not available, 1 - 2 red chillies should be incorporated into the paste.
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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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