Salads are refreshing and can be a great way to start a meal. I don’t advocate on only salad diets but do find them fulfilling if made with interesting flavors to appease one’s palate. I used to think lettuce is a mandatory ingredient in a salad and just the thought of munching on raw leaf would makes me run away from salad bars. Interestingly our favorite dine in place is a local salad bar cum buffet restaurant called “Sweet Tomatoes” where you start your meal with a plate full of veggies and then load on with pizza, pasta, and dessert. We love to go to this dine in because I’m happy my kids get their entire day worth of vegetable serving before they eat whatever they please (its icecream that draws them most to this place ;)).
I signed up for salads this week for BM#17, to explore the possibility of creating new flavors in salads so I can enjoy this low calorie food and not fret about it. In lieu of that my husband suggested this wonderful salad he had at a Thai restaurant on his visit to Taiwan and when I got a chance to have this salad in a local restaurant I knew I had to try and make this recipe at home. Green papaya doesn’t have much flavor on its own but when mixed with basil, lemon juice and soy sauce its like the whole world is singing to me. I followed the recipe from here, but made some minor modifications to it based on what was available in my pantry. My daughter loves salad and was so happy with this one with sweet, sour, and crunchy bites that was one of a kind.
Green Papaya (firm, white or light orange in color) — 1/2 small
Carrot (medium) — 1/2
Tomato — 1 small
Spring Onions — 2 sprigs
Basil — 10-15 leaves
Coriander Leaves — handful
Soy Sauce — 2 Tbsp
Lemon Juice — 3 Tbsp
Honey — 1/2 Tbsp
Sweet & Sour Sauce — 1 Tbsp
Olive Oil — 2 Tbsp
1. Using a mandoline slicer or potato peeler cut thin strips of green papaya after removing the seeds and skin. Put it in a bowl. Remove skin from carrot and make thin strips of carrots and add it along the papaya.
2. Remove the seeds and flesh from tomatos and slice them in to thin strips and add it along with finely sliced basil.
3. In a separate bowl mix all the ingredients for dressing and whisk it well.
4. Now combine the dressing along with the papaya and other vegetables and toss to coat evenly. Chill until ready to serve. Enjoy!!!
1. I didn’t add salt as soy sauce and sweet&sour sauce both have salt in it. Adjust the salt according to taste.
2. Hot sauce or red chilli flakes can be added for spiciness. As I was making it for kids, I didn’t make it hot.
3. Peanuts or roasted cashews can be added for more crunchiness or variation.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17.
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