I’ve been breaking all of the rules when it comes to salads lately. Rule #1 is starting your salad with a base layer of lettuce and I can’t remember the last time I made something where that was the case. GASP!
This salad pretty much makes me turn into the Kool-Aid man whenever I make it. I burst through walls and scream OH YEAH – minus the whole bursting through walls thing because that would be painful and really hard to explain to my insurance company why I need to constantly make claims for on my apartment.
But I highly encourage the yelling, which I guarantee will happen after you make this salad since I’ve replaced rule #1 with papaya. More like papa-OH YEAHH.
And because I follow KISS (keep it simple, stupid), you’ll be imitating a lifesize pitcher of sugar water in no time. All it takes is a ripe papaya, shredded cabbage, cucumber, carrots, red pepper and green onion.
I’ll be the first to say that papayas are weird, but they’re delicious. The first time I bought one I definitely had to Google how to cut it open because I wasn’t even sure what was inside. Before you slice and dice your tropical melon-like friend, take a vegetable peeler to take off it’s protective peel.
Your now naked papaya is ready to cut into! Cut it lengthwise (or like a hot dog bun for those of you who remember grade-school where they used hamburger vs hotdog bun as to which way we should fold our papers) to reveal the seeds. Spoon them out and either throw them away or save them for another day. I personally do not enjoy them so into the trash they go!
I used my food processor and shredded the papaya, cucumber and carrots all together. Then I added the pepper and green onion on top!
This salad has some girth to it – it can serve a whole party – perfect for those sweaty summer backyard BBQs!
For a dressing, I stirred together coconut aminos (sub soy sauce for those not riding the paleo or Whole30 train – choochoo), rice wine vinegar, sesame oil, powdered garlic and ginger in a bowl before pouring it over everything.
- 1 ripe papaya
- 10 oz shredded cabbage
- 1 red pepper, diced
- 2-3 carrots, shredded
- 1 large cucumber, shredded
- 3 green onions, diced
- 2 TBSP coconut aminos (or sub soy sauce if not paleo/Whole30)
- 1 TBSP rice wine vinegar
- 1 TBSP sesame oil
- 1 tsp garlic powder
- 1 tsp powdered ginger
- salt to taste
- In a large bowl place shredded cabbage
- Peel papaya, cut lengthwise and spoon out seeds
- Cut papaya into thin strips or shred in food processor
- Add papaya, carrot and cucumber into large bowl on top of cabbage
- Top salad with green onions and red pepper
- In a small bowl, combine coconut aminos, rice wine vinegar, sesame oil, garlic, ginger and salt and whisk together
- Pour over salad prior to serving
- Toss and enjoy!
This salad is awesome on it’s own! To make it a complete meal, add your favorite protein on top. For me this was some chopped up salmon and a hard boiled egg. They were both delicious additions for sure.