By Yia Vang, Bon Appétit
Spicy, funky, and sweet, this side dish plays on the vibrant flavors of Thai papaya salad with the unexpected addition of tamarind. This recipe is from chef Yia Vang of Union Hmong Kitchen in Minneapolis.
Spicy, funky, and sweet, this side dish plays on the vibrant flavors of Thai papaya salad with the unexpected addition of tamarind. This recipe is from chef Yia Vang of Union Hmong Kitchen in Minneapolis.
Yield: 4 servings
Ingredients
- ½ bunch cilantro
- 1 small shallot, finely chopped
- 1 garlic clove, finely grated
- 2 Thai chiles, finely chopped
- ¼ cup tamarind concentrate
- 2 Tbsp. fresh lime juice
- 2 tsp. fish sauce
- 6 medium Persian cucumbers or 1 large English hothouse cucumber, some peel removed in thin alternating stripes, halved lengthwise, thinly sliced on a diagonal
- 1 cup cherry tomatoes, halved
- Kosher salt
- Store-bought fried shallots and coarsely chopped salted dry-roasted peanuts (for serving)
Recipe Preparation
- Thinly slice cilantro stems until you have about 2 Tbsp. and place in a large bowl. Coarsely chop remaining cilantro; set aside for serving.
- Add shallot, garlic, chiles, tamarind concentrate, lime juice, and fish sauce to bowl with cilantro stems and mix well. Add cucumbers and tomatoes, season with salt, and toss until everything is nicely dressed.
- Transfer salad to a platter and top with reserved chopped cilantro, then fried shallots and peanuts.
