zoom Crunchy papaya salad with fiery passion fruit salad

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Crunchy papaya salad with fiery passion fruit dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Crunchy papaya salad with fiery passion fruit dressing

    • Vegetarian
    • Low Fat
    • Preparation time: 10-15 minutes
    • Cooking time: 5 minutes
    • Total time: 15-20 minutes

    Serves: 4

    Ingredients

    100g sugar snap peas
    200g red cabbage, very finely sliced
    4 salad onions, halved and thinly sliced lengthways into strips
    28g pack coriander
    25g pack Thai basil
    1 large papaya, halved, seeds removed, peeled and thinly sliced
    4 Little Gem lettuce hearts, each cut into 4 wedges

    For the dressing
    2 passion fruit
    1 red chilli, deseeded and finely chopped
    Juice 2 limes
    2 tsp Cooks' Ingredients Nam Pla Fish Sauce
    20g piece fresh ginger, finely grated
    50g Love Life roasted peanuts, finely chopped

    Method

    1. Bring a small pan of water to the boil, add the sugar snap peas and cook for 2–3 minutes until tender but still crisp. Drain and run under cold water to refresh. Drain well then halve lengthways and place in a large mixing bowl.

    2. Add the red cabbage to the bowl with the salad onions. Remove the stems from the coriander, chop finely and add to the bowl, then roughly chop the leaves and add those. Pick the Thai basil leaves off the stems and gently tear with your fingers into large pieces then toss in the bowl with the other ingredients. Gently stir through the papaya.

    3. Arrange the lettuce wedges on a serving platter and spoon the salad on top.

    4. Halve the passion fruit and scoop out the pulp with a teaspoon into a bowl. Add the chilli, lime juice, fish sauce and ginger and mix together well. Drizzle the dressing over the salad and sprinkle over the chopped peanuts to serve.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary