Green Papaya Salad

- Preparation Time:	15 minutes	- Per Serve:	500 kJ (125 cal). Protein 4 g. Total fat 9 g. Saturated fat 1 g. Carbohydrate 5 g. Total sugars 4 g. Sodium 520 mg. Potassium 200 mg. Calcium 40 mg. Iron 0.8 mg. Fibre 3 g.
- Cooking Time:	5 minutes
- Serves:	6

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Ingredients:

• 1 tbspn olive oil
• 1 small red onion, diced
• 1 clove garlic, crushed
• 2 limes, juice only
• 1 tspn salt
• 2 tspn brown sugar
• 1 tbspn soy sauce
• 1/2 cup unsalted peanuts, roughly chopped
• 200 g green papaya,* peeled and grated
• 1 carrot, peeled and grated
• 1/2 cup mint leaves, torn
• 1/2 cup basil leaves, torn

*Green papaya is available in supermarkets and green grocers regularly throughout the year. If you can’t find green papaya, use thinly sliced Chinese cabbage (known as wong buk), or regular green cabbage, available in the supermarket year round.

Instructions:

1. Heat oil in a frypan, sauté onion and garlic until golden brown. Set aside to cool.

2. In a bowl combine lime juice, salt, brown sugar, soy sauce and half the peanuts. Mix dressing with papaya and carrot allowing the papaya to soften.

3. Mix half the mint and basil into the onion mixture.

4. To serve, place papaya mix in a bowl, top with the onion and herb mix, then sprinkle the remaining mint, basil and nuts over the salad.

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Extract from Signs of the Times, January / February 2007.

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January / February 2007

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This article comes from a
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Signs of the Times.