THAI PAPPYA SALAD

Thai Veg Salad is highly vibrant, balancing sweet, sour, salty, and spicy notes perfectly. It features fresh, crunchy vegetables paired with a rich, peanut-butter-infused dressing.

INGREDIENTS (SERVES 2)

Mango: 2 cups, sliced and cubes for garnish(ripe but firm)

Raw Papaya: 1 cup, shredded

Carrot: 1 cup, cut into juliennes

Cabbage: 1 cup, shredded

Purple Cabbage: 1 cup, shredded

Capsicum: ½ cup, sliced

Spring Onions: ½ cup, chopped

Mint leaves: A handful

Salt & Lemon juice: A pinch and 2 tbsp (for tossing the veggies)

Sesame seeds: 1 tbsp, toasted (for garnish)

Peanuts :A handful

For the Dressing:

Garlic: 1 tsp, chopped

Ginger: 2 tsp, chopped

Jaggery (Gur): 3 tbsp, powdered

Lemon juice: 3 tbsp

Light Soya sauce: 2 tbsp

Chilli sauce: 1 tbsp

Peanut butter: 1 tbsp

Sesame oil: 1 tbsp

Salt: A pinch

Method

1. Whisk together all the dressing ingredients until the jaggery dissolves and the dressing is smooth.
2. In a large bowl, combine the mango, cabbages, capsicum, raw papaya, carrot, spring onions, and mint.
3. Season with a pinch of salt and lemon juice.
4. Pour the dressing over the vegetables and toss well until evenly coated.
5. Finish with toasted sesame seeds and peanuts serve immediately for the best crunch.

NOTES : For variations you can use apples if mangos are not avaliable.

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