Green Papaya Salad with Curry-Lime Dressing

"Gewurztraminer is so in concert with this dish, it's almost orchestral," restaurateur Peter Kasperski notes. He loves how the wine's sweet spiciness enhances the fish sauce, curry and cilantro in the salad.

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  • Servings: 4
KEY: Southeast Asian, Thai, Appetizers/starters, Salads, Healthy, Make Ahead, No-Cook, Dinner, Lunch

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Ingredients

  • 2 tablespoons Asian fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon mirin
  • 1/2 teaspoon Thai red curry paste
  • 1/2 teaspoon mild curry powder
  • 3 tablespoons vegetable oil
  • One 2 1/2-pound green papaya—peeled, seeded and finely julienned, preferably on a mandoline (6 cups)
  • 1/4 cup finely chopped cilantro
  • 4 small scallions, thinly sliced
  • 3 ounces inari (fried tofu skin), thinly sliced (see Note)
  • 2 tablespoons finely shredded pickled ginger
  • Salt

How to make this recipe

  1. In a large bowl, whisk the fish sauce with the lime juice, rice vinegar, mirin, curry paste, curry powder and vegetable oil. Add the green papaya, cilantro, scallions, inari and pickled ginger and toss well. Season lightly with salt and refrigerate until chilled, about 30 minutes.

Make Ahead

The salad can be refrigerated overnight.

Notes

Inari is available at Asian markets. Look for it in the refrigerated section.

Suggested Pairing

Try an Alsatian Gewürztraminer with this dish.

Contributed By Photo © Christina Holmes Published April 2008

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How to Make Creamy Riced Potatoes




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