Papaya Salad (El Gastronomo Vagabundo)

  • serves 4
Eat St.
Courtesy of: Eat St.

Get globally inspired at the El Gastrónomo Vagabundo truck in Toronto where international flavours are fused in dishes such as Pickled Lamb Tongue coated with Egyptian Dukkah, and a Tempura Fish Taco with Trinidadian hot sauce.

2 Ratings
Directions for: Papaya Salad (El Gastronomo Vagabundo)


Green Papaya Salad

1 green unripe papaya, grated and brusied with mortar and pestle

8 cherry tomatoes, cut in half lengthwise

½ cup Thai basil leaves, picked and washed

½ cup cilantro leaves

½ cup Vietnamese mint leaves, picked and washed

½ cup mint leaves, picked and washed

2 limes

1 recipe Seasoning Sauce

Seasoning Sauce

2 pucks of palm sugar

2 Tbsp water

fish sauce

Chili Tamarind Sauce

1 Tbsp canola oil

250 g tamarind water

4 red shallots, peeled and sliced

4 clove garlic, peeled and sliced

1-1/2" piece of ginger, peeled and sliced

4 cilantro roots

4 Thai red chilies, roughly chopped

palm sugar, to taste

fish sauce, to taste

Papaya Salad

400 g applewood cold-smoked Albacore tuna, cleaned of sinew and finely sliced

1 recipe Green Papaya Salad

1 recipe Chili Tamarind Sauce

Shallots, fried

peanuts, roasted and crushed

fresh kaffir lime leaf, finely julienned


Green Papaya Salad

1. In a bowl, toss grated green papaya flesh, cherry tomatoes, and torn leaves of fresh herbs.

2. Dress with seasoning sauce and juice from 2 limes, and gently toss to coat.

Seasoning Sauce

1. In small stainless steel pot over medium heat, heat water and palm sugar. Dissolve palm sugar completely.

2. Remove from heat. Add fish sauce gradually, to taste. Flavour should be a balance of sweet and salty.

3. Allow to cool completely before use.

Chili Tamarind Sauce

1. In stainless steel pot over high heat, heat 1 tablespoon oil, and add chopped garlic, ginger, shallots, and chilies. Sautée on high until starting to colour.

2. Add tamarind water and 1 puck of palm sugar. Stir to combine all ingredients and allow sugar to dissolve. Reduce heat to medium-low.

3. Once palm sugar is dissolved, remove from heat and allow to cool.

4. Pour mixture into bar blender and add cilantro roots. Purée until fine.

5. Pour contents into a bowl and add fish sauce gradually to taste. Flavour should be a sweet, sour, and salty balance of flavour.

Papaya Salad

1. Arrange tuna slices in centre of four plates.

2. Gently top with green papaya salad, creating a pyramid on top of tuna slices.

3. Squeeze 3 nickel-sized dots of chili tamarind sauce around plated tuna.

4. Garnish with fried shallots, roasted crushed peanuts, and fresh kaffir lime leaves.

5. Cut lime into wedges and place a wedge on each plate. Serve immediately.

See more: Asian, Main, Snack, Lunch, Salad, Vegetables, Fruit, Fish

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