Green Papaya Salad Recipe
This green papaya salad recipe comes with some soy sauce and peanut dressing, cashew nuts for topping, and a spicy peanut powder on the side. Let’s take a look at how it’s made.
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 to 6 servings
For the Salad
Unripe or slightly ripe but very firm papaya, 5-6 inches in length: 1
Carrot – 6 inches long 1
Capsicum/Bell pepper 1
For the Dressing
Soy sauce: 2 tablespoons
Rice vinegar: 3 tablespoons
Brown cane sugar: 3 tablespoons
Lime juice: 1/2 Lime
Cashew pieces: 1/2 cup
Coarsely ground black pepper : 1 teaspoon
For the Topping
Roasted cashew nuts: 1/2 cup
Sweet basil leaves, cut into half (or coriander leaves): 1/4 cup
For the Spicy Peanut Powder (optional)
Roasted peanuts: 1/2 cup
Brown cane sugar: 1 teaspoon
Black pepper powder: 1 teaspoon
Salt: 1/2 teaspoon
And that’s it for the green papaya salad recipe. Hope you enjoy it!
Papain, an enzyme in papaya, is used to treat pain, swelling, inflammation, various skin diseases, and wounds. It also aids digestion and destroys intestinal parasites.
Papaya seeds have anti-inflammatory, anti-parasitic, and analgesic properties, and can therefore be found in a number of traditional medicinal remedies.
Mashed papaya can be used to treat sore and cracked heels.
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This article is based on an excerpt from the April 2014 issue of Forest Flower. Pay what you want and download. (set ‘0’ for free). Print subscriptions are also available.