Konnyaku is one of those quiet staples of Japanese home cooking. Made from the konjac root, it’s mild, springy, and practically flavorless on its own, which means it’s incredible at soaking up whatever you cook it with. In this simple side dish, konnyaku is sliced read more
Yes, yes, it’s January and we all know what means. Resolutions, clean eating, green juices, early morning workouts, stop skipping breakfast, get 10k steps a day, go to sleep at a reasonable hour, less screen time, eat more fiber, floss more, yadda yadda. But hear read more
Green papaya slaw is one of those dishes that somehow manages to be light, creamy, crunchy, and deeply satisfying all at once. Inspired by the bright, crunchy papaya salads you’ll find across Southeast Asia, this version leans creamy thanks to a coconut milk–based dressing. If you’ve only had papaya ripe and sweet, this is a whole different experience—green papaya is crisp, refreshing, and perfect for soaking up bold flavors. Here, the shredded green papaya and carrots get tossed with dressing that’s bright with lime, gently spiced with turmeric, and just sweet enough to balance it all out. It’s the kind of salad that feels right at home alongside grilled meats, seafood, or as a standout on its own.
January always feels like the month for a reset, and if you’re doing Veganuary (or just craving something fresh), this green papaya slaw is a great place to start. It’s light, satisfying, and proof that plant-based cooking can still feel satisfying and indulgent, so let’s get into it.
Green papaya is simply papaya that’s been harvested before it ripens. At this stage, the flesh is firm and crunchy, with a clean, neutral flavor. It’s commonly shredded and used in salads, where it adds texture without overpowering other ingredients. If you enjoy the crunch of cabbage or jicama, green papaya will totally be your vibe. Look for papayas that are fully green, firm, and heavy for their size—avoid any with yellowing or soft spots.
The real magic of this slaw lies in the dressing. The coconut makes it so luscious you are going to want to drink it! Best of all it uses very common pantry ingredients you likely have on hand:
And it’s a cinch to pull together, just add all the ingredients and whisk:
Set the dressing aside and then it’s time to prep the papaya. First remove the skin using a vegetable peeler:
Then you need to shred the papaya into a large bowl. You can use a mandolin, or a julienne peeler, even a good old fashioned box grater:
Once all the green papaya is shredded then it’s on to prepping the rest of the veggies.
Thinly slice the shallot (or red onion) and soak it in ice water for 10 minutes. This will help to remove the sharp bite and give it a more mellow flavor.
Cut the carrot into matchsticks:
Scoop out the seeds from the yellow tomato and chop the fresh herbs and add it all to the bowl:
Add the dressing:
And give it a good toss:
Pile Green Papaya Slaw on a serving platter and sprinkle the cashews on top:
This is best eaten right away, but leftover are still delicious over the next couple days. You can also make this ahead of time, just keep the slaw and dressing separate and combine right before serving.
I hope this gets your year off to a fresh and satisfying start. Leave a comment down below and don’t forget to tag us in your pics @funkyasiankitchen!
And if you’re looking for more veg-forward dishes, check out my Miso Glazed Eggplant, Green Curry Tofu, or Yakimatsu.
For the salad:
For the dressing:
Make the dressing:
Combine the lime juice, garlic, tumeric, coconut milk, salt, ground black pepper, and dark brown sugar in a cup. Use a whisk to mix well until the sugar is dissolved. Set aside.
Prepare the papaya:
Cut the papaya if you’re not using all of it. Wrap and refrigerate extra papaya (it will stay fresh for a week). Peel the skin and then use a mandoline, shredding peeler, or a grater to shred the papaya. Set aside in a large bowl.
Prepare the other veggies:
Soak the shallots or red onion in ice water for 10 minutes and drain well. Add the shallot to the papaya. Peel and trim the carrot. Then cut into matchsticks. Add it to the salad bowl. Cut the tomato in half horizontally and scoop out the seeds. Then slice the tomato thinly. Add it to the bowl along with the cashews and the cilantro.
Dress the salad:
Toss the vegetables so they are well combined. Pour the dressing over the salad and toss again. Plate the salad on a large platter or individually and serve green papaya slaw right away.
*If you would like to make the salad ahead of time, keep the dressing and salad refrigerated separately until ready to serve. Then pour the dressing and toss the salad right before serving.
*Leftovers keep well. The salad will wilt from the dressing but it will still taste great. Finish any leftovers within a couple of days.
Keywords: slaw, green papaya, vegan, plant based, veganuary, coconut, chilled, gluten free
This time of year, holiday tables tend to be loaded with rich, cozy dishes — slow cooked braises, roasts, creamy casseroles, buttery desserts — and while that’s absolutely part of the joy, it’s also when something light and crisp becomes especially welcome. This Shrimp and read more
Ahhhh, Christmas in Miami. Twinkling lights wrapped around palm trees swaying in the balmy tropical air, light-up flamingos glowing from your neighbor’s lawn, and “snow” trucked in for kids who’ve never needed a winter coat. Christmas in Miami just hits different. And with our famously read more
This time of year always feels like a sprint—shopping, hosting, remembering to feed the people who live with you…. Between holiday errands, late-night gift wrapping, and prepping for houseguests, December cooking needs to be simple but still feel special. These Salt and Pepper Wings hit that sweet spot. They’re quick to throw together, deeply savory, and perfect for nibbling with a cocktail in hand.
And because everything feels a little extra this time of year—extra plans, extra people, extra chaos—there’s something nice about having a recipe that’s pared down to the essentials. No glaze, no complicated marinade, no deep-frying. Just simple, clean flavors and the kind of crispy skin that keeps everyone circling the kitchen island. Just a quick soak in sake, a sprinkle of seasoning, and either a blast in the air fryer or a few minutes under the broiler. Suddenly you’ve got a platter of crisp, juicy wings that disappear faster (seriously, make a double batch) than you can put them down, so let’s get into it.
You can leave your chicken wings whole if you want, but I like to break mine down. I find that people tend to either prefer the drumettes OR the flats and this way everyone can grab their favorite piece.
Start by cutting off the tip with a sharp knife:
Locate the joint between the drumette and the wingette and press down with your knife to separate the two:
My super simple Salt and Pepper Wings start with a super simple marinade. So simple that there’s just one ingredient: sake! In many Japanese kitchens, sake isn’t just for sipping or for splashing into sauces — it’s also used as a gentle, effective marinade that tenderizes proteins and keeps them juicy. But don’t worry, this isn’t an hours long bath, even a short 10–15 minutes works wonders. The sake lightly seasons the wings, helps remove any raw poultry aromas, and starts breaking down the fibers so you get incredible tenderness without any long wait.
Add the wings and the sake to a large zip lock bag. Take this time to pour everyone a drink, my Ginger Saketini perhaps? By the time that is done, the wings will be done marinating.
Once they’ve had their 15 minute sake bath, it’s time to dry the wings off. This is the secret to getting that beautiful crispiness from the air fryer or broiler without dredging or deep-frying. Moisture is the enemy of browning; the drier the surface, the crispier the salt and pepper wings.
Now you get to choose your culinary adventure; do you want to air fry these beauties or use your oven’s broiler? Both methods will produce gorgeous, bronzed crispy Salt and Pepper Wings. The broiler requires a bit more oversight to ensure they don’t burn. I give you directions for both methods on the recipe card.
Spray the baking pan with oil:
Lay the wings in a single layer. If you have a small air fryer you may have to cook them in multiple batches.
Season with salt:
And pepper:
Air fry (or broil) according to the instructions on the recipe card:
When they are finished you will gave gloriously browned wings:
These Salt and Pepper Wings will already absolutely phenomenal as is, but I like to serve them with lemon wedges and shichimi togarashi to take them to another level:
I hope these wings help you find some easy bliss in the middle of the holiday chaos, I know they’ve been a lifesaver in my home! Let me know what you think, leave a comment below, and tag us in your pics @funkyasiankitchen, we love hearing from you.
Can’t get enough chicken wings? Try my Sriracha Honey Wings or these Smoked Wings!
For Serving:
Marinate the wings
Add the wings and sake to a gallon zip top bag, squeezing out all of the air. Marinate for 10-15 minutes.
Dry the wings
Remove and pat dry each wing with paper towels. Place the wings on a plate and lightly sprinkle with salt and ground pepper on both sides.
Airfry or Broil the wings
To Airfry:
If you do 2 trays, you should rotate the tray positions and flip the wings over to the other side half way through, for even cooking/browning. Airfry for 20-25 minutes at 400 degrees.
To Broil:
Spray a rimmed baking sheet with oil and place the wings skin side up.
Preheat the oven broiler on high for 3 minutes before cooking. Place the baking sheet in the middle rack of the oven, about 8 inches away from the heating element. Cook for 9–10 minutes, until nicely browned and crispy. Then, flip the wings to cook the other side (skin side) for another 9–10 minutes. Watch the chicken carefully so it does not burn; if your oven is small or strong, lower the heat to medium (if available) or on a lower rack.
Keywords: wings, cantonese, appetizers, starters, chicken, small plates, air fryer, quick, holiday, lunar new year,
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
Recent Comments