Photo: National Mango Board

From: Chef Kian Lam Kho, Lotus Blue Dong Tian Kitchen & Bar, NYC. Yield: 4 servings.

2 cups green papaya, peeled and julienned
1 cup enoki mushrooms, bottoms cut off
1 cup cucumber, julienned
2 cups julienned ripe fresh mango
as needed, Yunnan tomato salsa
 (recipe follows)
¼ cup ground peanuts
¼ cup cilantro leaves
¼ cup Thai basil leaves
¼ cup mint leaves

Yunnan Tomato Salsa (yields 2 cups):
1½ cups peeled, seeded, finely chopped tomatoes
2 Tbsp. pickled red chili, finely chopped
¼ cup fresh lime juice
¼ cup cilantro, roughly chopped
2 Tbsp. minced ginger
2 Tbsp. minced garlic
1 Tbsp. sugar
1½ tsp. salt

For salad, per order: Layer green papaya, enoki mushrooms, cucumber and mango. Dress each salad with 2 Tbsp. Yunnan tomato salsa and sprinkle with 1 Tbsp. ground peanuts. Garnish salads  with 1 Tbsp. each of cilantro, basil and mint leaves. Serve immediately.

For Yunnan tomato salsa: Blanch tomatoes in boiling water for 30 seconds to 1 minute. Let cool and slip the skins off. Cut the tomatoes in half, remove seeds and chop into a fine pulp. Add remaining ingredients to tomato pulp and mix well. Hold refrigerated.