Pineapple Papaya Salad Recipe

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Eat the Week: Every meal, every dayThere’s nothing I don’t love about this salad. You can buy the frozen papaya at most Asian supermarkets – it’s cheaper and much quicker than shredding fresh green papaya.

  • Yield: 4 –6 (or more as a side dish)
  • Preparation Time: 20 Minutes


  • 1 lb 2 oz (1 x 500 g) pack of frozen shredded green papaya, defrosted and drained
  • ½ red onion, thinly sliced
  • 1 carrot, thinly sliced lengthways
  • ¼ fresh pineapple or 2–3 rings of tinned pineapple, cut into 2 cm (¾ in) chunks
  • 4 sprigs of mint, leaves picked
  • handful of coriander (cilantro), roughly chopped
  • 1 lime juice
  • ½ red chilli, thinly sliced
  • handful of peanuts, coarsely crushed
  • 3 cloves garlic
  • 2 red chillies, chopped remove the seeds for a less fiery dressing
  • 2 tablespoons palm sugar or caster (superfine) sugar
  • 6 cherry tomatoes
  • 4 large glugs of rice wine vinegar
  • 2 tablespoons fish sauce leave this out if cooking for vegetarians
How to Make It
  1. For the dressing, pound all the ingredients using a pestle and mortar, starting with the garlic, chillies, palm sugar and a sprinkle of salt. Add the cherry tomatoes and pound lightly (use your hand as a cover, or you’ll end up splattered with tomato seeds). You don’t want this too fine – pound just enough so there are no huge lumps of garlic, palm sugar or tomato. Stir in the vinegar, fish sauce and a dash of white pepper and have a try: it should be equally sweet and sour.
  2. Place the papaya, onion, carrot and pineapple in a bowl. Pour over the dressing and stir well, then chill in the fridge for around 10 minutes to let the dressing infuse the papaya.
  3. Gently stir the mint, coriander and lime juice into the salad, then garnish with chilli slices and a sprinkling of crushed peanuts.

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