Serves 4
This refreshing Thai-inspired salad is spicy, sweet, and crunchy. Green papayas are available in Asian markets. The easiest way to shred them is with a mandoline or other slicer, like the Benriner. To make this soy-free, replace the tamari with coconut aminos.
Gluten Free
Soy-Free Option
2 tablespoons peanut butter
1 large clove garlic, finely minced
1 teaspoon minced fresh ginger
1/2 teaspoon red pepper flakes
1 tablespoon natural sugar
1/4 cup fresh lime juice
2 tablespoons wheat-free tamari
1 green papaya, peeled, halved lengthwise, and seeded
1 small carrot
4 cups mixed baby greens
1/3 cup chopped roasted peanuts
In a small bowl, combine the peanut butter, garlic, ginger, red pepper flakes, and sugar. Blend in the lime juice and tamari, and set aside.
Shred the papaya using a mandoline. If you don’t have a mandoline-type slicer, use a box grater, food processor with a shredding disk, or a sharp knife. Place the shredded papaya in a large bowl. Shred the carrot in the same way, place in a separate bowl, and set aside.
Pour about one-third of the reserved dressing over the papaya and toss to combine. Set aside.
Toss the greens with the remaining dressing and arrange on 4 salad plates. Top each salad with a portion of the reserved papaya, and sprinkle each with the chopped peanuts and reserved carrots.