NewzThe chef Melissa King captures the scent and flavor of ripe summer tomatoes in this savory dish inspired by a green papaya salad she learned to cook in Thailand and the Vietnamese nuoc cham she grew up with in the San Gabriel Valley of Southern California. Adapted from a recipe in her book, "Cook Like a King: Recipes From My California Chinese Kitchen" (Ten Speed Press, 2025), this juicy salad, crunchy with peanuts and fried shallots, can be turned into a more filling meal with the addition of cooked and cooled rice noodles. King suggests tossing everything with olive oil-fried bread crumbs for a sort-of panzanella.
She also recommends adding very thinly sliced fresh makrut lime leaves for their aroma if you can find them.
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