Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. This week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation to deconstruct Papaya Salad from The Slanted Door by Charles Phan. Sacks and Katz will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds. Nutritious always meets delicious on the Weekly Yum.
¾ cup fried tofu
1 large green papaya (about 2 pounds), peeled, halved, seeded, and julienned
2 celery stalks, thinly sliced ½ English cucumber, julienned ½ cup coarsely chopped rau ram leaves, or a mix of spearmint and cilantro
½ cup pickled carrots
¾ cup flavored fish sauce
2 tablespoons shallot oil
¼ cup roasted unsalted peanuts, coarsely chopped ⅓ cup fried shallots
In a large mixing bowl, combine the fried tofu, papaya, celery, cucumber, rau ram, and carrots. Pour the flavored fish sauce and shallot oil over the top and toss to coat evenly. Garnish with the peanuts and fried shallots and serve immediately.