Sheng’s Green Papaya Salad Recipe

Sheng’s Green Papaya Salad Recipe

Sheng’s Green Papaya Salad
Makes six servings

4 cups shredded green papaya (can substitute carrot, cut with a peeler into long strips)
2-4 cloves garlic, to taste
1 to 3 hot Thai chili peppers, to taste
1 to 2 tbsp. fish sauce, to taste
1/2 tbsp. shrimp paste (optional)
1/2 tbsp. crab paste (optional)
1 tbsp. sugar (optional)
Juice and pulp of one lime
5 or more cherry tomatoes
3 cups of shredded cabbage


Remove the papery skin from the garlic cloves, and the stem-ends of the chili peppers; place in a large mortar.
With a pestle, grind together until mushy. Combine all ingredients except the tomatoes and cabbage, turning roughly with a spoon or the hands until all the flavors are mixed, but the papaya strips or carrot still retain their shape.
Cut the cherry tomatoes into quarters, and mix into the salad.
Put 1/2 cup of cabbage on each of six individual plates, and top with papaya or carrot salad mixture.

Source: Recipe courtesy of Cooking from the Heart: The Hmong Kitchen in America by Sheng Yang and Sami Scripter (University of Minnesota Press, 2009).

Recipe: Collard Greens With Ham

Recipe: Collard Greens With Ham

collardgreensCollard Greens With Ham

Makes four to six servings


– 1 tbsp. extra-virgin olive oil
– 1 cup chopped onion
– 4 cloves garlic, minced
-1 to 2 jalapeños, if desired, minced
-1 large ham hock, about 1 pound
-Salt and coarsely ground black pepper to taste
-1/4 cup apple cider vinegar
-2 cups water
-25 collard green leaves, stems removed, and leaves chopped into 1 inch pieces


Heat the olive oil in a pressure cooker over medium-high heat, and cook the onions, garlic, and jalapeños with the ham hock, turning the ham to sear on all sides.

Stir in the salt, pepper, vinegar, water, and collard greens. Cover the pressure cooker and bring to high pressure. Turn the head down and cook for 10 minutes.

Use the quick release method: Run cold water over the lid of the pressure cooker, and uncover. Remove the greens from the liquid with a slotted spoon. Use a couple of forks to shred the meat off the ham hock and add to the greens.

If the meat doesn’t come off the bone easily, cook at high pressure for another five to 10 minutes.

Recipe Source: Experience Life Magazine, January/February 2014, page 48.

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