SPICY PAPAYA SALAD
SPICY PAPAYA SALAD, 4 SERVINGS
The Papaya salad is definitely my favourite salad
and it also has a well deserved spot in my all-time
Top 5 favourite things to eat. My first experience
with this South-East Asian classic goes back to my
trip in Thailand 3 years ago. Not only this trip opened
my eyes to a whole new world of flavours and exotic
ingredients, but it also cursed me with the gift of a light
addiction to spicy food. After 7 years of working in
various fine dining restaurants, mostly of French or
Italian inspiration, spicy food was never a thing for
me. This version of the green Papaya salad, is just
me taking the best out of Thailand and Vietnam and
merging them into what I personally think is the best
Papaya salad. There’s just something special about
pairing Cannabis and spicy food that makes the
experience even more enjoyable. Could have
something to do with Capsaicin;It’s the compound
that makes hot peppers hot, it causes your brain to
release chemicals that make some people feel
buzzed or high.
Hope you enjoy!!!
1 Medium size green Papaya
2 Medium size carrots
1 Green onion bundle
12-15 green beans
12 Cherry or grape tomatoes
100 g toasted chopped peanuts
2 Stalks of finely chopped lemongrass
300 gr flank steak
Salt and pepper
1 Tablespoon of vegetable oil (canola)
Lime wedges and whole chilis to garnish
8 Bird’s eye chilis finely sliced
The juice of 3 limes
2 Cloves of garlic finely chopped
2 Tablespoons of raw cane sugar
150 ml of soy sauce
50 ml of water
40 mg of Cannabis oil (2 ml)
Start by peeling the green papaya
and the carrots, cut both into
julienne and set aside in a large
For better results, I strongly
recommend buying a julienne
peeler, but you can also use a
sharp knife and/or a mandoline.
Finely slice the shallot, the green
onions and the green beans
and add to your bowl containing
the julienned papaya and carrots.
Using your hands or scissors, tear
appart the Thai basil and the
cilantro straight into the bowl.
Using a small sharp knife, cut the
tomatoes in quarters and add to bowl.
In a pan or a wok on medium heat,
toast peanuts until golden brown
and fragrant, place on a cutting board,
chop roughly and set aside in
a small bowl or container.
Finely slice the Bird’s eye chilis
and add to a small mixing bowl
(leave seeds in for extra heat)
Squeeze the juice of 3 limes right into the bowl.
Using a microplane or a sharp
knife, grate or finely chop the garlic,
add to bowl.
Add 2 tablespoons of raw cane
sugar to the bowl.
Add the soy sauce and the water.
Measuring carefully, add the
cannabis oil to the dressing.
Using a spoon or a whisk, mix thoroughly
until all the sugar is dissolved.
Season to taste, the dressing should
be a perfect balance of sweet,
spicy, sour and salty.
Finely slice 2 inches strips of your
flank steak, making sure you’re
slicing the beef against the grain.
Season generously with Salt & Pepper.
Add beef to your hot oiled wok
and sear meat on all sides for
about 3 minutes.
Finely chop the middle part of
the lemongrass stalks and add
to the wok, cook for 2 minutes.
Add a table spoon of your salad
dressing to deglaze the wok
and set aside to rest while plating
Garnish with lime wedges, cilantro
leaves, chopped peanuts and whole chilis.