Southeast Asian Salad with Thai Basil Dumplings

This hearty plant-forward salad is inspired by a Thai green papaya salad. Chef Toni Sakaguchi from the Culinary Institute of America makes a base of shredded green papaya, but tosses that with shredded cabbage and romaine lettuce, and tops it with fried dumplings for a heartier entrée salad.

 
 

Yield: 4 – 6 portions 

Method

  1. Make the Dressing: In a small bowl whisk together fish sauce, palm sugar, and lime juice until sugar dissolves. Set aside.

    2. Using a mortar and pestle, pound the garlic and chiles together until the chiles are bruised but still whole. Scrape this mixture into the dressing.

    3. Compose the Salad: In a large bowl combine the shredded green papaya, green beans, cherry tomatoes, herbs, and shredded cabbage and romaine. 

    4. Gently toss to incorporate the dressing into the salad. Taste and adjust the balance of spicy, sour, salty, and sweet as needed. Add roasted peanuts.

    5. Cook the Dumplings: Heat canola oil in a non-stick skillet over medium heat. Pan-fry the Nasoya Thai Basil Dumplings until golden brown and crispy on both sides. Set aside.

    6. Fry the Egg Roll Wrappers (Optional): Heat canola oil in a small pan. Fry the thinly sliced egg roll wrappers until crisp and golden. Drain on paper towels and set aside for garnish.

    7. Plate the Salad: Toss the dumplings in the large bowl with the papaya salad mixture, adjust seasoning if needed, transfer to serving plate.  

    8. Top with fried egg roll strips, fresh herbs, and toasted peanuts for garnish. 

     

    Notes

    · Texture Tips: Shred green papaya by hand or with a mandolin for the best texture. Avoid using a box grater, as it may bruise the papaya.

    · Flavor Balance: Adjust lime juice, palm sugar, and chili to achieve the perfect spicy-sour-salty-sweet balance.

     

     

    Source: Pulmuone

Ingredients

For the Dressing

Fish sauce (vegan if desired), ¼  cup

Palm sugar, ¼  cup

Lime juice, 6 Tbsp. (adjust to taste)

Garlic, minced, 4 ea.

Thai bird chiles, minced, 2-3 ea. (adjust as needed)

                                                                     

For the Salad

Green papaya, peeled, seeded, shredded, 12  ounces

Green beans, slivered on a diagonal, ½ cup

Cherry tomatoes, halved, ½  cup

Thai basil, chopped, ¼  cup

Cilantro, chopped, ¼   cup

Mint, chopped, ¼  cup

Peanuts, roasted, crushed, 2 Tbsp

Cabbage, shredded, 1 cup

Romaine lettuce, shredded, 1 cup

Roasted peanuts, chopped, ½ cup

                                                                       

For the dumplings

Nasoya Plant-Based Thai Basil Dumplings, 1 package

Canola oil, as needed

For Garnish
Nasoya Egg Roll Wrappers,                      as   needed

   thinly sliced, and fried

Fresh herbs: mint, Thai basil,                    as   needed

   and cilantro                                               

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the sponsorship and support of the National Peanut Board, Pulmuone and Nasoya.