Vegetarian Green Thai Papaya Salad Recipe

Once you try this salad, you will wonder how you ever lived without it!

Stored in the fridge in an airtight container, it will keep for up to 1 day.

Ingredients

• 1 clove garlic, finely minced
• 1 small Thai Chili, finely chopped
• 1 cup long beans, cut into ½ inch pieces
• 4 cups green papaya, cut into short thin strips
• 8 cherry tomatoes, halved
• 2 limes, juiced
• 2 tbsp white sugar
• ¼ cup unsalted peanuts, roughly chopped

1. In a medium bowl combine garlic, Thai chilli, beans, papaya and tomatoes together. Mix thoroughly and set aside.
2. In a small bowl pour lime juice and sugar. Stir gently until the sugar has completely dissolved, be patient this could take a few minutes.
3. Once sugar is dissolved drizzle mixture over salad and toss until dressing covers all fruit and vegetables. Divide into separate salad bowls or onto a large platter. Sprinkle unsalted peanuts over salad as garnish.

Serves 8

Oriental Salad
 
For best results with the tofu, use firm or extra firm

Ingredients

• 1 block of tofu
• ½ cup vegetable oil
• ½ cup snow peas, ends trimmed
• ¾ cup mushrooms, sliced
• ¼ cup broccoli flowerets
• 2 carrots, thinly sliced
• 2 celery sticks, thinly sliced
• ⅓ cup Oriental Salad Dressing
• 4 green onions, thinly sliced
• 2 cups bean sprouts
• ½ head Chinese cabbage, shredded
• ¼ cup unsalted roasted peanuts chopped, as garnish

1. Line a plate with paper towel and place tofu on top, cover top of tofu with paper towel also. With the palms of your hand gently press down on the tofu to let excess moisture soak into towels. Remove towels and cut tofu in small cubes, around ¼ inch in size.
2. In a non-stick skillet pour in 2 tbsp from the ½ cup of oil and heat over medium-high heat.
3. Once heated, throw in peas, mushroom slices, broccoli, carrots and celery. After 2 minutes of cooking remove vegetables from pan and place into a bowl to cool. Set aside. While vegetables are cooling off, make dressing.
4. In a large salad bowl place in onions and bean sprouts, mix together. Gently toss in cooked vegetables and tofu. Drizzle dressing and remaining vegetable oil over salad and toss again, gently.
5. In individual salad bowls, divide shredded cabbage and neatly place onto bottoms of bowls. Place salad on top of cabbage and sprinkle roasted peanuts on top. Serve immediately.

Serves 4