June is National Papaya Month, and today also happens to be National Herbs and Spices Day. We can’t think of a better way to celebrate both occasions than with Green Papaya Salad from Vegan Fire and Spice by Robin Robertson.
Papaya’s are also known as pawpaw, papaw, and tree melons, and they’re thought to have originally come from Central America. Papayas were brought to the United States in the early 1900s and and have been cultivated in Hawaii since the 1920s. The largest commercial producers of papayas now include the United States, Mexico and Puerto Rico. Christopher Columbus called them “the fruit of the angels”, and for good reason. Not only are papayas deliciously sweet with a soft, butter-like consistency, they’re packed with nutritional power. They’re loaded with Vitamins A and C, folate, magnesium, potassium, pantothenic acid, and fiber, among other nutrients, and they’ve been known to aid in digestion, protect the heart, support weight loss, and fight infection. Other benefits of eating papayas can include glowing skin, relief from arthritis pain, and eye health support.
This vegan Green Papaya Salad is loaded with flavor and quite refreshing, making it the perfect dish for June’s warm weather. It can be served as a side salad or topped with tofu for a light main course. Omit the red pepper flakes if you don’t want the heat.
Ingredients:
- 1 large unripe (green) papaya, peeled and shredded
- 1 carrot, shredded
- 2 scallions, minced
- 1 small hot chile, seeded and minced or 1/2 teaspoon red pepper flakes
- 2 tablespoons Vegan Fish Sauce (recipe follows)
- Juice of 2 limes
- 1 teaspoon light brown sugar or a natural sweetener
- Salt
- 2 tablespoons fresh chopped cilantro
- 1 small ripe tomato, cut into wedges
Preparation:
- Combine the papaya and carrot in a bowl. Add the scallions and chile. Set aside.
- In a small bowl, combine the fish sauce, lime juice, sugar, and a pinch of salt. Stir to combine, then pour over the salad and toss until well mixed. Arrange on salad plates and garnish with the cilantro and tomato wedges.
Serves 4
Vegan “Fish” Sauce
Known as nuoc nam in Vietnam and nam pla in Thailand, this sauce is traditionally used in much the same way soy sauce or tamari is used in China or Japan. This sauce gives extra dimension to a recipe, although a good-quality soy sauce or tamari can be substituted in a pinch.
Ingredients:
- 1/2 cup soy sauce
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 to 2 garlic cloves, crushed
- 1/2 teaspoon red pepper flakes
Preparation:
Combine all the ingredients in a small jar with a tight-fitting lid. Shake until well blended. Store the jar in the refrigerator.
Makes about 3/4 cup
From Vegan Fire and Spice by Robin Robertson. ©2008 Robin Robertson. Used by permission from Vegan Heritage Press.