Salad Pistas
The Quirky Foodster Team
Ingredients
- Green (unripe) Papaya, peeled, seeded and grated or julienned — 1
- Red Onion, thinly sliced — 1/2
- Tomato, diced — 1
- Juice of 2 limes
- Vegetable oil — 2 tbsp
- Fresh cilantro, chopped — 1 tbsp
- Scotch Bonnet pepper, finely minced (optional) — 1/4
- Salt, — to taste
Method
- Combine the grated papaya, red onion and tomato in a bowl.
- Whisk together the lime juice, oil, scotch bonnet if using, and salt.
- Pour the dressing over the salad and toss well.
- Let sit for 10 minutes before serving to allow the papaya to soften slightly.
- Sprinkle with cilantro before serving.
Introduction: A tangy, crunchy green papaya salad, a refreshing Seychellois side dish.
Cultural Background: This bright, crunchy salad makes use of unripe papaya, its firm texture and mild flavour absorbing a zesty lime dressing beautifully, a refreshing accompaniment to richer main dishes.
Tips: Choose a truly unripe, firm green papaya for the correct crunchy texture. Let the salad rest briefly so the dressing fully penetrates the papaya.
Variations: Add crushed peanuts for extra crunch and flavour; swap cilantro for fresh mint for a different herbal note.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: This salad is served cold and is not reheated.
Nutrition: Approx. 110 kcal, 1 g protein, 14 g carbohydrate, 6 g fat per serving.
FAQs:
Q: How do I choose a green papaya?
A: Look for a papaya that is entirely green and firm, with no yellow or orange colouring, indicating it is unripe.
Q: Can ripe papaya be used instead?
A: No, ripe papaya is much softer and sweeter, unsuitable for this savoury, crunchy salad style.
- Green (unripe) Papaya, peeled, seeded and grated or julienned — 1
- Red Onion, thinly sliced — 1/2
- Tomato, diced — 1
- Juice of 2 limes
- Vegetable oil — 2 tbsp
- Fresh cilantro, chopped — 1 tbsp
- Scotch Bonnet pepper, finely minced (optional) — 1/4
- Salt, — to taste
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