This is the perfect salad to have during summer. Raw papaya and raw mangoes are a winning combination in Thai cuisine. And if you own a spiralizer, then it hardly takes time to make it. If you don't have one, then you can thinly slice the veggies. The only thing I am missing in this salad are bean sprouts, but overall, everything worked here!
SERVES 4
INGREDIENTS
2 raw papayas
1 raw mango
1 carrot
1 tomato, diced
7-8 green beans slit and then sliced
¼ cup Purple or green cabbage sliced
½ cup mint leaves
Dressing:
1 tbsp peanut butter
2 tbsp soy sauce
½ tbsp red chilli sauce
½ tsp ginger minced
½ tsp garlic minced
1 green chilli slit and deseeded
1 tbsp brown sugar/jaggery
Salt and pepper to taste
Crushed peanuts
METHOD
Spiralize the raw papaya, raw mango and carrot.
Add diced tomatoes, beans and sliced cabbage.
Add in half a cup of mint leaves.
For the dressing, either beat in a mortar pestle or whisk the peanut butter, soy sauce, red chilli sauce, ginger, garlic, green chilli, salt, pepper and brown sugar or jaggery.
Mix the dressing with all the salad ingredients and keep in fridge so that the flavours marinate well.
Top with crushed peanuts and the remaining mint leaves just before serving.
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