What you need:
1 small raw papaya
1 tomato – cut in to small wedges
1 small onion – sliced thin and long
1 carrot – shredded
For the dressing:
2 tbsp Thai paste (red chillies, lemongrass, ginger, garlic, shallots, kafir lime leaves)
2 tbsp light soy sauce
1 tbsp tamarind paste
1 tbsp powdered jaggery
1 tbsp coconut vinegar
2 tbsp lemon juice
1 tbsp sesame oil
Additional ginger, chilli, garlic – to taste
Salt – to taste
For the topping:
2 tbsp roasted peanuts
Microgreens
Some Thai holy basil
How to:
Peel and prepare the raw papaya to shred. I use a round grater for this. You can use any kind of shredder or do it manually. Toss the veggies in a large mixing bowl with some sesame oil and leave aside.
For the dressing:
Make a paste using the detailed ingredients. This can be done using a mortar and pestle or a chopper.
Wisk all ingredients together in a mixing bowl. Check seasoning and adjust as per personal preference.
There are no exact measurements to this! Just strike a balance between sweet, sour and spicy and make it robust!
Toss all the veggies with the prepared salad dressing.
For the assembly:
Spoon out the salad on to your serving plate. Top with roasted peanuts and garnish with some freshly snipped microgreens and Thai holy basil
Remember to share it with someone you love.
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