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  • Writer's pictureKonky's Creative Kitchen

Pickled Papaya Salad

Typically around Christmas and New Years, I love to have lots of small bites and appetizers as it's great to have a variety! Plus, with the good sales that tend to hit this time of year, who can resist? A visit to our local Asian market definitely made me a happy woman. Found fresh cut green papaya threads which really dont have a lot of flavor. But, if you can work with them creatively like this fast and easy salad, those flavors will come together quite nicely! If you dont see any pre-cut, check with the produce staff as they may be able to help you. Or, bring the papaya home, clean it really well, peel it and use a shredding tool or a spiral-cutter to create the threads.

This is a one-bowl fix and easy to do!

I will have some exchanges available at the bottom.



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INGREDIENTS: 1 1/2 lb Green papaya threads 1 Bunch Korean chives, cut 3-4" sections 1/4 C Fish Sauce 1/4 C Rice Vinegar 2 TB Cane Sugar 1 TB Ginger, freshly grated 1 TB Garlic, freshly minced* Garnish: Thai Basil leaves, Chili finely minced In a bowl, dissolve your sugar, ginger and garlic with your fish sauce and rice vinegar. Stir well until you do not see any granules. After rinsing, cut your Korean chives in 3-4" sections and add to the bowl. Add your papaya threads to the same bowl. Toss to coat thoroughly. Refrigerate for a couple hours before serving. Dress this with Thai basil leaves and if you enjoy a kick, some finely chopped chili (Thai and Fresno are great for this!)

SUBSTITUTIONS: For Vegan: Change the fish sauce to soy sauce or a mushroom soy sauce For Gluten-Free: If you cant find gluten-free fish sauce, use tamari


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