Papaya Salad From The Tonga Room

If you have not been to the Fairmont Hotel in San Francisco you must put it on your list! It’s a gorgeous historic hotel in the Nob Hill area, with stunning architecture and amazing service. Does your wallet say “no” to decadence? If it’s not financially possible to dine or book a room there, say yes to this: affordable alternatives include an afternoon tea service or cocktail in the elegant Laurel Court Bar. We spent several hours there sipping while people watching, highly recommended!

Today, the fabulous chefs from the Tonga Room Restaurant in the SF Fairmont have shared with us a healthy delicious recipe. It’s an exotic Asian green papaya salad with chili garlic dressing topped with honey roasted peanuts. Enjoy!

Papaya Salad
The Tonga Room Restaurant, Fairmont Hotel San Francisco
Serves 6

Sweet Garlic & Chili Dressing:

• 1 tbsp minced garlic
• ¼ cup rice wine vinegar
• 3 tbsp lime juice
• 1 tbsp minced ginger
• 1 tbsp dry mustard
• ¼ cup sweet chili sauce
• 2 cups canola oil
• salt and pepper to taste

Candied Peanuts:

• 2 lbs peanuts
• 1 cup honey
• ½ cup water
• ½ cup sugar
• 2 tbsp of salt
• 1 tbsp cayenne pepper

Salad:

• 1 green papaya peeled & julienne (cut 1/8″ X 1/8″ X 1 ½”)
• 4 scallions chopped
• 1 carrot julienned
• 1 red bell pepper julienne
• ¼ lb rice noodles cooked al dente
• 1 heart of romaine lettuce chopped

Prep:
Sweet Garlic & Chili Dressing:

• Mince ginger and garlic.
• Place in blender with the sweet chili sauce, vinegar, lime juice and dry mustard.
• Blend ingredients and slowly add oil and emulsify.

Candied Peanuts:

• First roast peanuts until golden brown.
• Then put peanuts in a thick bottom stock pot over medium heat.
• Add honey, salt, sugar, water, and cayenne and cook for 3 minutes constantly stir.
• When done pour onto a sheet pan with parchment paper and let them cool.
• Once they are cooled rough chop them in a food processor.

Salad:

• Mix ingredients with ¼ cup of dressing and 3 tablespoons of candied peanuts in a bowl and serve.
• Garnish with the candied peanuts.