Laotian Papaya and Tempeh Salad
Papaya salad is a flagship of Laos cuisine. Typically served with roasted beef, it can easily be veganized by substituting the meat with tempeh. Papaya can be shaved, julienned or cut into thin strips like a carrot. The dressing is a delicious combination of peanuts and spices – you can choose how spicy you want it to be.
Refreshing and filling, Laotian salad can be eaten alone for a light meal or well accompanies fried dishes.
- 1 pack maple-barbecued tempeh
- 1 green papaya
- 1 carrot
- 1 lime
- 1 garlic clove
- 2 tablespoons minced parsley
- Chilli flakes, to taste
- ½ cup peanuts
- 2 tablespoons maple syrup
- Dash of Tabasco or Chipotle
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil (or coconut oil)
- A few leaves of rocket salad, to decorate
With the help of a long knife, halve the papaya lengthwise. Scoop out the seeds from both halves (if you don’t want to discard them, try to plant them!). Peel it and quarter each half. Then cut each chunk into thin sticks. Chop off the ends of the carrot and peel it. Shave the rest of the carrot and halve each strip lengthwise. Transfer everything to a large mixing bowl.
Peel the garlic and thinly slice it. Season the salad with lime juice, oil, Chipotle (or Tabasco), chilli flakes,maple syrup and soy sauce. Mix well, then add the garlic, minced parsley and peanuts.
Add a splash of oil to a skillet. Heat to high. Dice the tempeh into small cubes and cook until golden. Cover the bottom of the serving dish/bowl with a few leaves of rocket salad. Add a layer of papaya and then a layer of roasted tempeh.
Fill with as many layers as you want. Serve warm or cold.