Makes 4 servings

INGREDIENTS

For the Asian peanut dressing

  • 2/3 cup creamy peanut butter (if you have a peanut allergy, you can use almond butter instead)
  • 4 tablespoons rice vinegar
  • 6 tablespoons lime juice, freshly squeezed
  • 6 tablespoons coconut oil, melted
  • 3 tablespoons soy sauce
  • 3 tablespoons maple syrup
  • 4 garlic cloves, sliced
  • 2 one inch square piece fresh ginger, peeled and sliced
  • 3 tablespoons fresh cilantro leaves

For the green papaya salad

  • 1 cup of thin glass rice noodles
  • 1 small green papaya, peeled and grated (approximately 4 cups or 480 grams)
  • 2 medium-sized carrots, peeled and grated
  • 1 Persian cucumber, thinly sliced
  • 3 small shiitake mushroom, sliced
  • 4 cloves garlic
  • 2 tablespoons coconut oil
  • 1/4 cup of roasted peanuts, unsalted and peeled (if you have a peanut allergy, you can use cashew nuts instead)
  • 6-8 various vegetable wraps/cups (you can use purple cabbage, little gem, radicchio, Belgian endive, iceberg, romaine, etc.)
  • 1 cup of fresh cilantro leaves, roughly chopped
  • Small handful of edible flowers

DIRECTIONS

For the Asian peanut dressing

Add all ingredients except the cilantro leaves into the KitchenAid® Pro Line® Series Blender. Blend and pause on high speed 3 times for 10 seconds each until the mixture is creamy and smooth. Add the cilantro and blend for another 10 seconds.

Pour the dressing into a sealable glass jar and put into the refrigerator. The dressing can be stored for up to a week in the refrigerator.

For the green papaya salad

Soak the dried thin glass rice noodles in warm water for about 15 minutes, then drain and set aside.

Peel and grate the green papaya and carrots. Slice the Persian cucumber and shiitake mushrooms into thin slices. Grate the garlic into a small mixing bowl and set aside.

Heat the 10″ skillet over medium-high heat until hot and add 2 tablespoons of coconut oil. Add 2 teaspoons of grated garlic into the pan and sauté until fragrant, then put in the shiitake mushroom slices. Keep frying for about 5-6 minutes until the mushrooms are brown and soft. Take the mushrooms out and set aside to cool.

Add the roasted peanuts into the KitchenAid® Mini Food Processor and crush them into crumbles. Set aside.

Add grated papaya, carrot, glass noodles (can be chopped once or twice if they’re too long), cucumber and sautéed mushroom slices into a mixing bowl and toss together until they’re well mixed.

Divide the salad among the serving vegetable wraps. Sprinkle crushed peanuts and drizzle the dressings on top of the vegetable wraps.

Garnish the wraps with more cilantro leaves and edible flowers.


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