Ingredients with Measurements:
- 1 large ripe papaya, peeled and seeded
- 1 can of coconut milk
- 1/2 cup of lime juice
- 1/4 cup of soy sauce
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped red onion
- 1/4 cup of chopped green onion
- 1/4 cup of chopped tomato
- 1/4 cup of chopped cucumber
- 1/4 cup of chopped bell pepper
- 1/4 cup of chopped jalapeno pepper
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Cut the papaya into small cubes and place them in a large mixing bowl.
2. In a separate bowl, mix together the coconut milk, lime juice, and soy sauce.
3. Pour the coconut milk mixture over the papaya and mix well.
4. Add the chopped cilantro, red onion, green onion, tomato, cucumber, bell pepper, and jalapeno pepper to the bowl and mix everything together.
5. Season with salt and pepper to taste.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Total time: 20 minutes
Temperature:
Chilled
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 15g
Protein: 2g
Fiber: 3g
Sugar: 10g
Sodium: 500mg
Substitutions for ingredients:
- Mango can be substituted for papaya.
- Fish sauce can be substituted for soy sauce.
- Red bell pepper can be substituted for green bell pepper.
Variations:
- Add cooked shrimp or crab meat for a seafood twist.
- Use diced pineapple instead of papaya for a sweeter salad.
- Add chopped peanuts or cashews for crunch.
Tips and tricks:
- Make sure the papaya is ripe for the best flavor.
- Adjust the amount of jalapeno pepper to your desired level of spiciness.
- Use a mandoline slicer to get even, thin slices of vegetables.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large, shallow bowl to show off the colorful ingredients.
Garnishes:
Garnish with additional cilantro leaves or lime wedges.
Pairings:
This salad pairs well with grilled fish or chicken.
Suggested side dishes:
Serve with steamed rice or a side of roasted vegetables.
Troubleshooting advice:
If the salad is too watery, drain off some of the excess liquid before serving.
Food safety advice:
Make sure to wash all produce thoroughly before using.
Food history:
E'ia Ota is a traditional Polynesian dish that typically includes raw fish, coconut milk, and lime juice. This version uses papaya instead of fish for a vegetarian twist.
Flavor profiles:
This salad is sweet, tangy, and slightly spicy.
Serving suggestions:
Serve as a light lunch or as a side dish for a summer barbecue.
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Region: Thai