Dominica Green Papaya Salad
A refreshing and vibrant salad made with shredded green papaya, crisp vegetables, and a tangy vinaigrette. It's a light and healthy dish, often served as a side or appetizer.
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Servings4
DifficultyEasy
🧂 Ingredients
- 1 medium Green papaya(peeled, seeded, and shredded)
- 1 medium Red bell pepper(thinly sliced or julienned)
- 1/4 cup Red onion(thinly sliced)
- 1/4 cup Pineapple chunks(fresh or canned)
- 1 clove Garlic(minced)
- 1 tbsp Fresh parsley(finely chopped)
- 1/2 cup Vegetable oil
- 1/4 cup Vinegar(white or apple cider)
- 1 tsp Salt
- 1/4 tsp Black pepper
- 1/4 tsp Mustard(Dijon or yellow)
👨🍳 Instructions
- 1
Peel, halve, and seed the green papaya. Lightly peel the skin and then shred the flesh using a grater or julienne peeler.
💡 Tip: If the papaya is very firm, you can briefly boil it for 5-10 minutes until slightly tender, then cool and shred. - 2
In a large bowl, combine the shredded papaya, sliced red bell pepper, sliced red onion, and pineapple chunks.
💡 Tip: Ensure all vegetables are cut into similar sizes for a cohesive salad. - 3
In a separate small bowl, whisk together the vegetable oil, vinegar, minced garlic, chopped parsley, salt, pepper, and mustard to create the dressing.
💡 Tip: Whisk vigorously to emulsify the dressing. - 4
Pour the dressing over the papaya mixture and toss gently to coat everything evenly.
💡 Tip: Toss gently to avoid bruising the ingredients. - 5
Let the salad sit for at least 15-20 minutes at room temperature to allow the flavors to meld before serving.
💡 Tip: This resting period is crucial for the flavors to develop.
💡 Pro Tips
- ✓For a spicier kick, add a finely chopped scotch bonnet pepper to the dressing.
- ✓You can add other vegetables like shredded carrots or thinly sliced cucumbers.
- ✓This salad is best served chilled or at room temperature.
🔄 Variations
- Add some toasted peanuts or cashews for added crunch.
- A squeeze of lime juice can be added to the dressing for extra brightness.