Vietnamese-style Papaya and Mango Salad
For the dressing
For the salad
- 1/4 cup chopped nuts (peanuts are more traditional but I used cashew)
- 1 tablespoon sesame seeds
- 1/2 semi-ripe papaya
- 1 cucumber
- 1 ripe mango
- 1 handful lettuce
Make the dressing
- Place all the ingredients for the dressing in a small jar with a screw-on cap. Put on the cap and tighten. Shake the contents gently until the sugar is fully dissolved. Sat aside to infuse.
Toast the nuts and sesame seeds
- Heat a frying pan. Spread the cashew nuts and toast, tossing the pan occasionally, until lightly browned.
- Add the sesame seeds to the nuts and continue toasting until both nuts and sesame seeds are nicely browned. Set aside to cool.
Prep the fruits and veggies
- Peel the papaya. Scoop out and discard the seeds. Thinly slice the papaya flesh then cut the thin slices into strips no more than a quarter of an inch wide.
- Split the cucumber into halves. Scoop out the seeds and discard. Cut in the same way you cut the papaya.
- Cut the mango and discard the stone. Score both “cheeks” thinly then separate the strips by scooping our shallowly with a spoon.
- Rinse the lettuce. Dry in a salad spinner. Cut the leaves into half-inch slices.
Assemble the salad
- Place the papaya, cucumber, mango, lettuce and half of the nuts and sesame seeds in a mixing bowl.
- Drizzle in half of the dressing and toss lightly but thoroughly.
- Taste. Add the rest of the dressing, if you prefer.
- Divide the salad among four bowls or plates. Sprinkle with the remaining nuts and sesame seeds. Serve immediately.