Vegan Cookbook Love for Veganuary: This Rawsome Vegan Life Cookbook
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Prep Time
20 mins
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Total Time
20 mins
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Servings
4 -6
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Course
Appetizer
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Cuisine
Asian, Vietnamese, Vegan, gluten-free
Vegan Cookbook Love for Veganuary: This Rawsome Vegan Life Cookbook
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1 green papaya deseeded and peeled, then sliced into thin strips with a knife or mandoline
- 3 cloves garlic peeled
- 2 thai chillies*
- 4 tsp sugar
- 1 tsp salt to taste
- 2 tbsp of vegan fish sauce OR brine from vegan kimchi or sauerkraut See note
- 2 limes juiced (about 6 tbsp lime juice)
- 1 cup roasted unsalted peanuts chopped
- 1 pint of grape tomatoes halved
- 4-5 sprigs of cinnamon basil Vietnamese basil, but regular basil will work fine
- A sprinkle or two of black sesame seeds for garnish
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Instructions
- Peel papaya and prepare into thin strips. You can slice by hand or carefully use a mandoline slicer until you get to the seedy core. Once you start hitting the seeds, use a knife to slice the top and bottom of the papaya to get as much of the fruit as you can.
- Using a mortar and pestle, mash garlic, chillies, sugar, and salt together until you get a paste. Add the fermented liquid and lime juice, and stir to combine.
- Pour over the sliced green papaya and toss to combine. I like to wear vinyl gloves to squeeze and mix everything by hand. It's traditionally all done in a large Thai version of a mortar and pestle, but I don't have that so I do it by hand. Wear gloves, otherwise your hands will have the chilli oil on them and that's no fun, especially if you have cracked hands or cuts like me.
- Serve the salad with some roasted unsalted peanuts, grape tomatoes, torn basil, and a dash of sesame seeds.
Notes
- if you can't handle heat, bring it down to just one for a wee kick, or kick it up to 3 or 4 if you like it spicy!
- I used kimchi brine as the replacement for fish sauce, which is traditional in this dish. Fish sauce is fermented fish juice (pretty gross actually), but I subbed in liquid from a batch of kimchi to get that complex fermented flavour. Alternatively you can use just a dash of liquid aminos, vegan worchestershire sauce, or simply a little extra salt and water to taste
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