Here is one more vegetable based salad, with raw papaya as the key ingredient. This is a vegan / vegetarian take on the Thai papaya salad, I had noted down sometime ago, whose source I could not recall now. It is light and yummy and can be served as a side dish. Blanched green beans and shredded cabbage can also go as add-ons. I had scaled down the recipe to serve two and so can be easily altered based on the needs.
2 tsp. soy sauce
2 tbsp. palm sugar / brown sugar
2 tbsp lime juice
1 or 2 garlic cloves, finely chopped
Salt to taste
2 cup grated papaya
1 grated carrot
1 green onion
1 green chili
4 cherry tomatoes / 1/2 tomato, chopped
A handful of minced cilantro leaves
1 tbsp. peanuts
* Peel the papaya, discard the seeds and grate it. Chop the green onions and chili finely. Cut cherry tomatoes if using into halves.
* Combine soy sauce, brown sugar / palm sugar, garlic cloves, salt and lime juice in a small bowl and whisk.
* Combine grated papaya, carrot, green onions, chili, tomato pieces and cilantro in a mixing bowl. Pour the dressing over and toss. Sprinkle peanuts and serve.
This is going to be a part of Blogging marathon #62 under the theme 'Light Salads' and check here to find out what other marathoners are cooking today.