Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Cucumber-papaya Salad

  • Yield: 4 to 6 servings


  • 1 large cucumber, peeled, seeded, and thinly sliced (about 1 1/2 cups)
  • 1/2 teaspoon salt
  • 1/4 cup rice-wine vinegar
  • 4 teaspoons sugar
  • 1 tablespoon peanut oil
  • 1 teaspoon minced Hawaiian chiles or chili paste
  • 2 teaspoons minced fresh ginger
  • 1 large papaya, peeled and cut into 1/2-inch dice (about 1 1/2 cups)
  • 1/4 cup chopped fresh cilantro
  • 6 lettuce leaves


  • Sprinkle the cucumber with salt and let drain in a colander for 20 minutes. Rinse and pat dry.
  • In a bowl, whisk together the vinegar, sugar, oil, chiles, and ginger. Add the cucumber, papaya, and cilantro and toss. Line a serving platter or 4 individual plates with lettuce leaves, and top each with about 1/2 cup of salad.
  • Serve.