As I mentioned earlier, I have been challenging myself by trying to use humble vegetables in new interesting ways. I have been cooking a lot with fruits and vegetables from our own garden or farm. One fruit which we always have plenty is Papaya and it happens to be one of my favorites!
Papaya trees have fruits throughout the year. If you have a couple of papaya trees in your backyard you will always have fruits to eat and something to cook with when you run out of vegetables. In India green papaya is rarely eaten raw. But it’s a common salad vegetable in most south East Asian countries. Thai green papaya salad is a very well known salad all over the world.
Today I am made a simple ribboned green papaya salad. It’s nothing like the Thai salad. The papaya I used was green outside but was beginning to ripen inside. It had turned slightly pink and looked really pretty! I used a peeler and turned papaya into beautiful translucent thin ribbons which made this salad look very special. I have added thin slices of shallots and a mild dressing not over powering the slightly sweet and tart taste of green papaya.
Make this salad when you have guests over next time and I bet they will not know what they are eating!
[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Ingredients:[/typography]
- Green papaya ribbons – 1 small bowl
- 1 small shallot thinly sliced
- Mint leaves
[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Dressing:[/typography]
- Lime juice 1tbsp
- Olive oil 1tbsp
- Honey 1 tbsp
Slice shallots into thin strips and place it in water. Let it soak for about 5 minutes and discard the water. This will help in cutting down the extra pungent flavor. Peal and de-seed your green papaya. Use a peeler and make long thin ribbons out of it. Add the shallot slices and whole mint leaves and toss well.
Mix all the dressing ingredients together. Drizzle the dressing over the salad, Sprinkle with salt and pepper and serve.