I became addicted to papaya salad whilst on holiday in Thailand. Traditional recipes contain a lot of sugar and when I arrived home I got to work creating my own, reduced sugar version. Give it a go:
Cooking time: N/A
- 75 grams green beans
- 1 large unripe papaya, peeled, seeded and julienned
- 150 grams carrot, julienned
- 2-3 tomatoes, diced
- 2 tbsp good quality fish sauce (check the ingredients to make sure it isn’t full of nasties)
- 2 tbsp fresh coriander, chopped
- 2 tbsp rice malt syrup
- 1 tbsp fresh lime juice
- 1 clove garlic crushed
- Pinch of chilli flakes (or more if you like it spicy)
- 1 tbsp cashew pieces
- Spring onion, finely sliced
- Combine the raw, washed green beans, papaya, carrots and tomatoes in a bowl.
- In a separate bowl, mix the lime juice, rice malt syrup, crushed garlic, chilli, fish sauce and coriander.
- Pour this mixture over the green beans, papaya, carrot and tomatoes and mix well, toss through ½ of the cashews and the spring onion.
- Use the remaining cashews and spring onion to top the salad and serve.
Top tip: This is a great ‘left over’ salad. make too much and enjoy it for two days!