Mango and Green Papaya Salad
Recipe Courtesy of National Mango Board
Yield: 4 servings

2 cups (5 oz) green papaya, peeled and julienned/
1 cup (2 oz) enoki mushrooms, bottom cut off
1 cup (3 oz) cucumber, julienned
2 cups (12 oz) julienned ripe fresh mango
Yunnan Tomato Salsa (recipe follows)
¼ cup (1 oz) ground peanuts
¼ cup cilantro leaves
¼ cup Thai basil leaves
¼ cup mint leaves

Procedure: 

• Per order: Layer the green papaya, enoki mushrooms, cucumber, and mango.  Dress each salad with 2 Tbsp Yunnan Tomato Salsa and sprinkle with 1 Tbsp ground peanuts. Garnish each salad with 1 Tbsp each: cilantro, basil, and mint leaves. Serve immediately.

Yunnan Tomato Salsa
Yield: 2 cups

1-1/2 cups (13 oz) peeled, seeded, finely chopped tomatoes (4 to 5 tomatoes)
2 Tbsp (1 oz) pickled red chili, finely chopped
¼ cup (2 oz) fresh lime juice
¼ cup cilantro, roughly chopped
2 Tbsp. minced ginger
2 Tbsp. minced garlic
1 Tbsp. sugar
1 ½ tsp. salt

Procedure: 

• Blanch tomatoes in boiling water for 30 seconds to 1 minute. Let cool and slip the skins off. Cut the tomatoes in half, remove the seeds, and chop into a fine pulp. Add remaining ingredients to tomato pulp and mix well. Hold refrigerated.