By Karnivore Kayla
Thai papaya salad!
If I’m going to go out to eat, most likely I prefer thai food. I love the variety of flavors in
curries and soups, and I want to bring those flavors to my kitchen! Now, I like to always
start out with an appetizer, either soup, satay, or spring rolls, but this side dish is so
refreshing and goes with any thai dish or just about any dish with similar flavors! Simon
and I had ours with some fried cauliflower rice and sesame chicken wings.
1 papaya, peeled and julienned
2 large carrots, peeled and julienned
1 large tomato, diced
juice of 1 lime
2 Tablespoons fish sauce
2 Tablespoons honey
1/4 tsp. cayenne pepper
2 Tablespoons chopped cilantro
2 cloves garlic, minced
2 Tablespoons chopped cashews
1 green onion
1. Peel papaya and carrots, then cut into thin strips or use a julienne slicer (target, boys
2. Dice tomato and place in large bowl with carrots and papaya.
3. In a small bowl, combine lime juice, fish sauce, honey, cayenne, cilantro and garlic.
4. Pour the sauce into the large bowl and mix well.
5. Heat up a skillet on low, and roast cashew pieces for 5 minutes (don’t let these bad
6. Slice up your green onion and add to salad along with cashews!
7. Now you can open up a thai restaurant.