Green Pear Salad
Updated: Mar 30, 2020
Green pear salad. Oh my god. My number one favourite Thai dish is Green Papaya salad. Unfortunately neither of our little Thai restaurants offer Green Papaya salad in Tenterfield. As a result, it is the only thing I eat when I am at a Thai restaurant on the Gold Coast or Brisbane. I could literally eat it for lunch and dinner for days in a row. I have always wanted to make it but I was a bit stymied by a couple of ingredients, namely the fish sauce and the green papaya.
It was only when Bec from Tenterfield Health mentioned that she had a vegan fish sauce in-store that I started salivating regularly with thoughts of a Green Papaya salad. The Cocomino Fysh sauce by Niulife is amazing. It is so bloody good. I did not have time to source Green Papaya on Saturday. So I was inventive. I thought that green pear and white cabbage might be good substitutes in terms of texture and sweetness. We decided last minute on Saturday that we would have a beach day at Evans Head on Sunday and I was determined to make this salad for the beach and also for Archie and Rissie’s multi-cultural day at school on Monday.
This salad was good. Bloody good. Actually it was one of the best things I have eaten in a long time and that is saying something as I eat really well! Archie even asked for it for his Survivor dinner tonight (3rd time in a week!).
Just reduce the quantity if you don’t fancy that many. See recipe notes for the variation I did for Archie tonight with vermicelli noodles.
Green Pear Salad
A plant-based fresh version of green papaya salad with pear and the perfect combination of sweet, savoury and spice!
3 packham pears small, firm
3 carrots peeled and julienned
1 white cabbage small and finely sliced
1 red capsicum deseeded, deveined and julienned
3 vine-ripened tomatoes cut into about 8 - 10 wedges
375 gram roasted and salted peanuts use 1/2 a cup in dressing - see below, use remaining for salad
3 lime cut into wedges for garnish
Small handful coriander leaves picked off for garnish
4 cloves garlic peeled
1/2 cup roasted and salted peanuts
2 chillies dried or fresh, stem cut off
2 tbsp brown sugar
1/4 tsp salt
1/2 cup lime juice
1/4 cup vegan fysh sauce
Add all salad ingredients to bowl and combine.
Add garlic, peanuts, chillies, brown sugar and salt to a mini processor and process to a paste. You could also do this in a mortar and pestle if you prefer.
Transfer to a bowl and add lime juice and fysh sauce.
Combine with a fork or whisk.
Add the dressing to the salad and combine well.
Garnish with lime wedges and coriander.
To make Archie's version with vermicelli noodles, I doubled the dressing ingredients and prepared 200 gram of vermicelli noodles.