Tonga Room Green Papaya Salad

Ingredients

Yield:

Serves 6 People

• Sweet Garlic & Chili Dressing:

  • 1 tbl spoon minced garlic
  • ¼ cup rice wine vinegar
  • 3 tbl spoon lime juice
  • 1 tbl spoon minced ginger
  • 1 tbl spoon dry mustard
  • ¼ cup sweet chili sauce
  • 2 cups canola oil
  • S&P to taste

• Candied Peanuts:

  • 2 lbs peanuts
  • 1 cup honey
  • ½ cup water
  • ½ cup sugar
  • 2 tbl spoons of salt
  • 1 tbl spoon cayenne pepper

• Salad:

  • 1 green papaya peeled & julienne (cut 1/8" X 1/8" X 1 ½")
  • 4 scallions chopped
  • 1 carrot julienne
  • 1 red bell pepper julienne
  • ¼ lb rice noodles cooked al dente
  • 1 heart of romaine lettuce chopped

Preparation

Difficulty:

medium

Time:

30 Minutes

Total Time:

45 Minutes

1. Sweet Garlic & Chili Dressing:

   • Mince ginger and garlic.
   • Place in blender with the sweet chili sauce, vinegar, lime juice and dry mustard.
   • Blend ingredients and slowly add oil and emulsify.

2. Candied Peanuts:

   • First roast peanuts until golden brown.
   • Then put peanuts in a thick bottom stock pot over medium heat.
   • Add honey, salt, sugar, water, and cayenne and cook for 3 minutes constantly stir.
   • When done pour onto a sheet pan with parchment paper and let them cool.
   • Once they are cooled rough chop them in a food processor.

3. Salad:

   • Mix ingredients with ¼ cup of dressing and 3 tablespoons of candied peanuts in a bowl and serve.
   • Garnish with the candied peanuts.