每个东南亚国家都有不同种类的青木瓜或芒果沙拉。因为它的味道不太好(虽然口感很好)，所以就味道而言，这都是配角的问题。在这个版本中，投料量很大，你可以少放一两份沙拉，但沙拉的味道仍然很好。你甚至可以去掉木瓜(嘘)，和其他好吃的一起做。只是不要丢掉鱼露、棕榈糖、酸橙汁或辣椒粉?
听
Mayafra Combo，“Iffilah Ha-Ha”-来自特立尼达的索尼·泰勒由一些意大利音乐家伴奏。美丽的歌声和动人的爵士-放克氛围，让你跳舞和烹饪。
喝
一大杯水比室温要凉一点，真的。
成分
供4至6人享用
调味汁
沙拉用的
做调料
步骤1
用研钵和杵把所有配料捣成光滑的样子，每种配料都要彻底捣碎，然后再加入下一种配料。尝一尝，如果你愿意，可以加入更多的鱼露、酸橙汁、辣椒和/或棕榈糖。口味由你决定。
做沙拉
步骤2
1.加热烤盘，铸铁煎锅，或烤至非常热。如果需要的话，把长豆切成适合平底锅的大小，然后把豆子的四面都烧焦，总共大约4分钟。把它们转移到一个碗里，用保鲜膜盖紧，让它们蒸大约10分钟。把豆子切成1/2英寸的小块，放回碗里。
步骤3
2.撕开罗勒叶和薄荷叶。将长豆与木瓜、黄瓜、芒果、菠萝、长红辣椒、香草和调味汁一起搅拌。如果你有一个足够大的臼，或者想要批量制作，花点时间把沙拉做得更好，把配料和沙拉酱一起捣碎，这样可以让配料进一步融入沙拉酱的味道。将沙拉放入碗中，撒上碎花生。
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评论(4)
回到顶部致:LZMX来自墨西哥Chapala / 07 29 2015, GREEN PAPAYA是一种未成熟的木瓜，但应该足够大，值得使用。点击这个链接(Epicurious网站不允许链接，所以请点击b谷歌)了解更多关于熟万博官网木瓜和青木瓜的信息。下面，我将告诉你更多关于木瓜…所以继续往下读。(vietworldkitchen.com/blog..。如果你是一个求知者，你可以去这个链接:(foodscience.wikispaces.com/Papaya)了解吃熟木瓜和青木瓜有多健康。加州稀有水果种植者(CRFG.org)是一个网站，我是这个组织近20年的骄傲成员。你也可以在他们的网站上找到各种关于不寻常水果的信息。番木瓜属于南美番木瓜科。木瓜与番荔枝、鸡蛋花和橡胶树无关，但这四种树的树枝被切断后都会产生乳胶。 Many people are allergic to fresh laytex so it is advisable to wear disposable gloves when harvesting fruit from trees that produce laytex. Link to Article on harvesting latex from Papaya (answers.yahoo.com...) I recommend that you wear disposable gloves when preparing papaya and mango for consumption. When removing the skin - laytex can be released and it is just more pleasant to remove the gloves than to scrub the hands. This recipe calls for green mango as well. Most people don't know that mango is in the poinson ivy family but is perfectly fine to eat. Occasionally, I have bought mango at the store that has a oily sheen on the skin (actually a resinous discharge) that is highly poisonous (like that of cashew nut/castana hull oil resin) and very difficult to remove. If you get contaminated with this resin clean your skin with acetone (nail polish remover), Technu, alcohol or gasoline - as you may think the resin is off but the tiny residue will end up enflaming your face when you touch your eyes and other parts of your body (this is the voice of experience). Preparation precautions aside - I made this papaya salad recipe and doubled it. Making a mountain. It was delicious (if you like strong flavors and sour foods). It keeps well in the fridge (undressed). I kept the ripe fruit and nuts off to the side when storing it for later consumption because I thought ripe mangos and pineapple would accelerate the tissue breakdown of the crisp ingredients. Crushed peanuts were also added on top of each bowl of salad at the last minute. Having recently returned from a very fattening / bloated 2 week vacation I wanted to shed the recent weight gain and I've been eating this salad in large portions twice a day. It is very satisfying but I do wish I would let myself have some sticky rice on the side or add some crispy fried noodles (like rice sticks) but I have lost lots of weight resisting those tempting carbs. Another change I made was - used little red chilis (probably Red Thai) instead of the Bird Chili (sent someone else to the market & they couldn't find them). I blended them in the food processor until they were liquified with other dressing ingredients. Also used a bunch of cilantro in place of the cilantro root. This is a time consuming recipe to prepare but very worth the outcome. I can appreciate why it costs $10 -$15 a portion when ordering it from a restaurant. Making a large portion make it worth the time for me. Lastly some advice on preparing the veggies. I find using a carrot/potatoe peeler the best method for removing the skin on unripe papaya's and mangos - using a knife wastes too much flesh. Also to grate the papaya I just threw it in the Cuisinart with a medium shred blade and that task was completed in seconds. The mango and carrot I julliened on a mandolin. Jicima would be another fruit you could shred and add to the recipe. I also added fresh flavorful cherry tomatoes from my garden. Last confession is that I didn't bother pounding anything in a mortar and pestle - I was tired and just wanted to eat the salad. I give this recipe 5 stars / forks
BeeHappuSolutions
伯克利，加州，美国
11/23/2016
还没有评论，我试图找出亚洲绿木瓜和未成熟的普通木瓜是一样的。我有一棵番木瓜树，我摘了一棵未成熟的番木瓜，但它很苦，而且会滴下白色粘稠的苦汁液。我在亚洲市场买的一棵青番木瓜和它完全不同，我犹豫着要不要用我自己种的番木瓜做沙拉，然后因为苦味不得不把它扔掉。的帮助!
lzmx
Chapala、墨西哥
7/29/2015
刚从东南亚呆了三个月回来，这种沙拉酱让我想起了我最喜欢的曼谷餐厅May Kaidee的沙拉酱。明亮，清新，美妙的味道，非常值得努力。因为找不到青芒果或木瓜，所以用胡萝卜丝、芹菜和卷心菜代替。此外，我用研钵和杵把所有调味料捣在一起，而不是一次捣一种，这是我在清迈的烹饪课上学到的方法——而且似乎更容易。
olybaker
奥林匹亚,佤邦
5/8/2013
我昨晚做了这道沙拉，虽然与我做过的其他木瓜沙拉相比，这道沙拉相当费力，但它是值得的。这调料太好吃了，比其他调料味道更浓。我真的很喜欢用罗勒和薄荷，虽然我也加入了香菜叶。我还加了豆芽，让它更脆，因为店里没有木瓜，只有熟芒果。总的来说，这是一个非常平衡和有趣的组合。唯一的警告是，它在冰箱里保存不了那么久，草药和水果第二天就被糟蹋了。
hotlourn
纽约，纽约
5/1/2012
