Paw-Paw Salad (Bajan Papaya Salad)
My friend Ria (owner of True Decadence) and I, got together a couple of weeks ago to cater a birthday party. Our plan: A creative take on classic dishes from other regions of the world. One of the dishes was a "Paw-Paw Salad" which is the Bajan version of a "Thai Green Papaya Salad".
Thai Green Papaya is long, green on the outside and white on the inside. Very different to the papaya, known as "Paw-Paw" found in Barbados. Papaya found here is pink on the inside, soft, and has a sweet, mellow taste. That being said, in order to make this salad it's best to find a young, small paw-paw. It will still be hard and will have a slightly sweet taste. Perfect for the savory components of this salad.
Paw-Paw Salad Recipe
Green Paw-Paw (peeled and sliced thin)
Tomato (de-seeded and sliced thin)
Bora Bora beans or string bean (blanched and cut into 2 inch pieces)
Handful of Coriander (roughly chopped)
Green Onion (scallions minced)
optional: Basil OR Mint leaves (minced) not both, either or
Dressing
Olive or Grapeseed oil
Lime juice
Soy sauce
Palm sugar, Brown sugar, or Agave
Garlic
A sliver of hot pepper (no seeds)
Combine all the salad ingredients in a bowl. Set aside. Combine dressing ingredients in a blender, pour over salad. Cover and refrigerate. Take it out about 30 min before serving and toss again before plating
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