The Back Story

Papaya Salad

Recipe Provided by Chef Kenny Nguyen


7 Cherry Tomatoes Split

1/4 cup carrots shredded

1 thai chili peppers diced

1 clove garlic minced

2 cups shredded green papaya

3 Spring Onions sliced

5 Thai Basil Leaves chopped

Handful Coriander chopped


1/2 cup Tablespoons Peanuts

5 Mint Leaves Sliced chopped

1 Thai Chile Sliced


1 cup sugar

1/4 cup hot water

1 cup fish sauce

1/2 cup rice wine vinegar

1 teaspoon chopped garlic

1 thai chile, finely diced

**You can serve this with grilled shrimp or the pork spring rolls.


1) Make the Dressing First:

Put the fish sauce, water,  sugar, and rice wine vinegar in a medium pan and bring to a slow boil. Set aside to cool. When cool add chili and garlic.

2) Make the Salad:

In a large bowl combine the salad ingredients and cooled dressing gently.
 Put on serving plate.

3) Garnish:

Garnish with the peanuts, sliced chile, and mint.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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