Make this easy, delicious Creole Papaya salad adapted from Seychelles Chef Daniel Louis’ recipe, in just a few minutes.
- ½ medium-sized raw papaya, peeled and grated (about 250g)
- 1 onion, sliced thinly
- 1 tomato, seeds removed thinly sliced
- ½ a red pepper (red capsicum), thinly sliced
- ½ a green pepper (green capsicum), thinly sliced
- 4 tablespoons parsley, finely chopped, divided
- 1/4 teaspoon black pepper, freshly ground
- 3 tablespoons lime juice
- 1½ tablespoons orange juice
- 2 tablespoons honey Click here to buy
- 1 sweet chili, chopped
- 1 teaspoon salt
- Combine papaya, onion, tomato, peppers, and 3 tablespoons parsley in a bowl.
- Use a food processor or blender to combine vinaigrette ingredients until you get a smooth emulsion.
- Pour dressing over salad, tossing well to combine. Season with freshly ground black pepper.
- Garnish with remaining parsley.
Raw papaya is of course necessary. If you don’t have fresh sweet chili, add a quarter teaspoon of ground chili. The original recipe uses calamansi puree, which is not so easily available. If you do get it, you can replace the lime juice and orange juice with calamansi. I usually use cilantro when I am out of parsley, for a more Asian flavour.