Here are the 2 dishes Pam and I made…combine them and you have a flavorful, healthful and colorful dinner!
THAI GREEN PAPAYA SALAD
Don’t mistake this papaya for the pink, perfumed variety. Green papaya is…well, green. It also has a much different, firmer texture, which allows it to be grated into a coleslaw-type form. Make friends with your local Vietnamese/Asian grocer. I asked mine to shred the papaya for me…which they were happy to do… they also did the carrots…bonus! They will also be able to help you pick the best ingredients!
This reciped is a compilation of many different recipes I found that featured my favorite ingredients. The final result was a recipe that was made to taste so don’t get worried about the lack of measurements for the salad… adjust as you like!
Dressing:
- 6 tablespoons fresh lime juice
- 3 tablespoons golden brown sugar..palm sugar (packed) can also be used.
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 4 garlic cloves, minced
Salad:
Shredded green papaya and carrots. The carrots were added on top for color..
Add a handful of chopped cilantro
Roast peanuts. Coarsely chop and add to salad
Thai chili pepper chopped fine...found at your local Vietnamese grocery. I only used one, but adjust the number to the heat you fancy!
Add halved grape tomatoes
Mix all ingredients together and you've got a beautiful and delicious salad!
Pair it with these CHICKEN SATAYS AND PEANUT SAUCE
Recipe from cooks.com http://www.cooks.com/rec/view/0,1618,128180-255195,00.html
Pam altered it slightly…no green onions…..save yourself time and purchase the chicken fillets so you don’t have to pound them out or cut them….and lastly, she added 3 tablespoons to the peanut sauce instead of just 1.
Mainate chicken... at least 30 minutes
Soak skewers in water for as long as possible..Pam did for a number of hours
Prepping the peanut sauce
BBQ'd chicken satays
...and the accompanying peanut sauce
Thai chili sauce can also be served as a dipping sauce for the satays. Yum!
