Mango and Green Papaya Salad

Menu Part: 
Salad
Cuisine Type: 
Asian
Serves: 
4 servings

Papaya salad is a classic in Thai and Vietnamese cuisine, traditionally made with matchstick-size pieces of green or unripe papaya. Chef Kho adds juicy mango, cucumber strips and fresh herbs for a refreshing twist on this iconic dish. Tomato salsa balances the salad with spicy notes.

Ingredients

Yunnan Tomato Salsa (recipe follows)
2 cups (5 oz.) green papaya, peeled and julienned
2 cups (12 oz.) julienned ripe fresh mango
1 cup (2 oz.) enoki mushrooms, bottoms trimmed
1 cup (3 oz.) cucumber, julienned
1/4 cup (1 oz.) ground peanuts
1/4 cup cilantro leaves
1/4 cup Thai basil leaves
1/4 cup fresh mint leaves

Yunnan Tomato Salsa
1 1/2  cups (13 oz.) peeled, seeded, finely chopped tomatoes (4 to 5 tomatoes)
2 tbsp. (1 oz) pickled red chili, finely chopped
1/4 cup (2 oz.) fresh lime juice
1/4 cup cilantro, roughly chopped
2 tbsp. minced ginger
2 tbsp. minced garlic
1 tbsp. sugar
1 1/2 tsp. salt

Steps

  1. Prepare Yunnan Tomato Salsa; refrigerate until ready to use.
  2. Per order, layer one-fourth the papaya, mango, mushrooms and cucumber. Dress each order with 2 tbsp. Yunnan Tomato Salsa; sprinkle with 1 tbsp. peanuts.
  3. Garnish each salad with 1 tbsp. each cilantro, basil and mint.    

Yunnan Tomato Salsa
Blanch tomatoes in boiling water for 30 sec. to 1 min. Let cool and slip off skins. Cut tomatoes in half, remove seeds and chop into a fine pulp. Add remaining ingredients to tomato pulp and mix well. Refrigerate until service.

Source: National Mango Board

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources