Papaya salad boasts an exceptional mix of ingredients that results in a flavorful combination of textures and tastes. With its crisp, zesty, and mildly spicy components, this salad is a true representation of Asian cuisine.
Step 1
For dressing, grind the seaweed leaf in a mortar; put 1/2 tsp of it in a blender.
Remove the seeds from the chili pepper; coarsely cut the lemongrass into rings and add both to the seaweed in the blender.
Then add 50g peanut butter, 6 tbsp tamari, 6 tbsp lime juice and 2 tbsp water and puree finely. Stir in 1 tbsp yeast.
Season with salt and pepper to taste.
For the salad, first remove the stalk from the white cabbage, then cut into fine strips.
Rinse the mung sprouts over a sieve and drain.
Peel the papaya and cut it into 2cm pieces.
Peel the pineapple, first remove the stalk, then cut into 2cm cubes.
Cut the tempeh in half and cut into 5mm slices.
Step 2
Heat a pan with 2 tbsp of peanut oil and fry the white cabbage strips for 3 mins.
Deglaze with 100ml of water and cook until the liquid has evaporated.
Season with salt and pepper, arrange in a large bowl and set aside.
Heat the pan again with 1 tbsp of peanut oil and sauté the drained sprouts for 1 min.
Then salt, pepper and arrange in the bowl next to the white cabbage.
Step 3
Arrange the papaya pieces and pineapple cubes in the bowl as well.
Coarsely chop 5 tbsp of peanuts and 2 tbsp of coriander.
Then pour the dressing into a bowl, drizzle the papaya salad with it, sprinkle with chopped peanuts and serve garnished with chopped cilantro.
Tip: If you don’t like tempeh, you can also prepare the salad with fried smoked tofu.
