For Executive Chef John Peralta, this Filipino fruit and vegetable slaw is an ideal addition for summer meals, be they picnics, backyard barbecues or al fresco weeknight dining. He typically serves it with his adobe chicken wings—an update on the classic vinegar-spiked Filipino recipe whereby the chicken is cooked on the grill instead of by braise. The salty-sweet-bright tangle of crisp pickles will also go nicely with any kind of pork barbecue, steamed or grilled fish or seafood.
Pickled Papaya Atchara
Yields 1 quart
1 medium green papaya
1 green mango (must be green for tartness)
1 medium carrot
½ red onion
1 Thai bird’s eye chile
2 cup cane vinegar (or unseasoned rice vinegar)
½ cup water
1 tablespoon salt
½ cup sugar
. Peel papaya, mango, and carrot. Julienne the three ingredients and place in a bowl. Thinly slice red onion and bird chili. Toss together.
2. In a medium saucepan, combine vinegar, water, salt and sugar. Bring to a rolling boil. Pour over papaya slaw while liquid is still hot. Allow to cool and cover. Let rest at least overnight. Properly stored in an airtight container, atchara will last refrigerated up to two weeks.