Carrot-Papaya Salad

Has the summer sun been beating down on you fiercely? It has been quite hot in my neck of the woods and when the heat goes up, it is best to indulge in cold, refreshing foods. Be it thirst-quenching drinks, delectable ice creams, cold soups, or crunchy salads, go forth and enjoy.

I try to incorporate salads into my diet (occasionally) and have found that summers are best for experimenting with salads, because they can be refreshing and satisfying at the same time. So here is my interpretation of a popular salad found mostly in Thai restaurants: the crunchy and delicious carrot and papaya salad.

Ingredients (Serves 1-2)

Grated carrot – 1 cup

Grated raw papaya – 1 cup

Finely chopped green chili – 1 tsp

For Dressing

Lime juice – 1 tbsp or to taste

Grated ginger – 1 tsp

Honey – 1 tsp or to taste

Salt to taste

Garnish

Crushed roasted peanuts – 2 tbsps or more

Method

Mix together all the ingredients listed under Salad Dressing.  

Add the grated vegetables and green chilies to a bowl

Add the dressing and toss well.

Refrigerate the salad for 15-20 minutes or longer before serving as it taste best when cold.

Add the crushed peanuts just before serving. Please note that you can always place the crushed peanuts on the side, when serving people with food allergies. 

Note:

A garnish of cilantro would be ideal.