Sunday, August 16, 2015

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
Crushed roasted peanuts – 2 tbsps or more
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. 
Enjoy this crunchy and refreshing salad as a side salad or even as a main course; you'll not be disappointed!

A garnish of cilantro would be ideal.

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