James’s Green Papaya Salad

James Colquhoun JAMES COLQUHOUN

In the islands, fresh tropical fruits are in abundance, so we try to use them for breakfast, lunch, and dinner! One of the best ways to enjoy green papaya is in this Thai-inspired salad, where it pairs perfectly with the chili and lime.

Serves: 2
Yield: 3 cups
Preparation time: 15 minutes
Cook time: none

Ingredients

  • Juice of 2 limes
  • 2 tablespoons coconut sugar
  • 1 tablespoon tamari
  • 2 garlic cloves, crushed
  • 1/2 long red chili, deseeded and thinly sliced
  • 1 medium green papaya, peeled, halved, and deseeded
  • 1 medium carrot, peeled
  • 1 handful green beans, topped and thinly sliced
  • 2 spring onions, thinly sliced
  • 1 tomato, diced
  • 1/2 bunch cilantro, roughly chopped
  • 1/2 bunch basil, roughly chopped
  • 1/4 cup crushed roasted peanuts

Method

  1. In a small bowl, whisk the lime juice, coconut sugar, tamari, garlic, and chili until coconut sugar is dissolved. Set aside.
  2. Shave or grate the papaya and carrot using a vegetable peeler or box grater into long, thin strands. Place in a large bowl and combine with the green beans, spring onions, tomato, cilantro, and basil.
  3. Toss the dressing with the salad and serve with a sprinkle of crushed peanuts.

You'll find this recipe and 125+ other gluten-free, nutritious recipes in our new Food Matters Cookbook.

AVAILABLE FOR ORDER NOW!

Order the new Food Matters Cookbook and get free access to our online wellness & cooking masterclass (valued at $150)