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Asian Salad With Pineapple & Papaya Recipe

Name: Banana Leaf Original (Broadway & Oak)s Asian Salad With Pineapple & Papaya Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 cup ripe pineapple, cored and cut into 1/2-inch pieces; 1 cup ripe papaya, peeled, seeded and cut into 1/2-inch pieces; 1 cup english cucumber, halved lengthwise, seeded and thinly sliced; 2 cups shredded napa cabbage (or green cabbage); 1 cup julienned red bell pepper; 1 small thinly sliced red onion (rinse in cold water if you want milder flavor); 1 cup chopped fresh cilantro leaves; 1 cup thinly sliced scallions (green and white parts); 1 cup toasted peanuts, roughly chopped; 1 cup fresh mint leaves, torn; 1 cup optional: shredded carrot; 60 ml fresh lime juice (about 2 limes); 2 tbs rice vinegar; 2 tsp light soy sauce or tamari; 1 tsp fish sauce (or additional soy for vegetarian); 1 tsp honey or palm sugar (dissolved); 1 tsp sesame oil; 2 tbs neutral oil (canola or grapeseed); 1 tsp fresh ginger, grated; 1 clove fresh garlic, minced; 1 tsp red chili, finely sliced (or 1/4 tsp red chili flakes); 1 tsp salt; 1 tsp freshly ground black pepper

Inspired by Banana Leaf Original (Broadway & Oak)

Time25m

Serves4

Make Asian Salad With Pineapple & Papaya Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

1 cup ripe pineapple, cored and cut into 1/2-inch pieces

1 cup ripe papaya, peeled, seeded and cut into 1/2-inch pieces

1 cup english cucumber, halved lengthwise, seeded and thinly sliced

2 cups shredded napa cabbage (or green cabbage)

1 cup julienned red bell pepper

1 small thinly sliced red onion (rinse in cold water if you want milder flavor)

1 cup chopped fresh cilantro leaves

1 cup thinly sliced scallions (green and white parts)

1 cup toasted peanuts, roughly chopped

1 cup fresh mint leaves, torn

1 cup optional: shredded carrot

Dressing

1/4 cup (60 ml) fresh lime juice (about 2 limes)

2 tbs Rice vinegar

2 tsp light soy sauce or tamari

1 tsp fish sauce (or additional soy for vegetarian)

1 tsp honey or palm sugar (dissolved)

1 tsp Toasted sesame oil

2 tbs neutral oil (canola or grapeseed)

1 tsp Fresh ginger, grated

1 clove fresh garlic, minced

1 tsp red chili, finely sliced (or 1/4 tsp red chili flakes)

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

Method

Salad

Prepare fruits and vegetables

Peel, core and cut the pineapple into 1/2-inch pieces. Peel, seed and cut the papaya into the same size. Place both fruits in a large mixing bowl to keep juices contained.

Halve the cucumber lengthwise, scoop out seeds with a spoon if watery, then thinly slice and add to the bowl with fruit.

Thinly slice the red onion. If you prefer a milder onion flavor, place the slices in cold water for 5 minutes, then drain well before adding to the bowl.

Core and thinly slice the red bell pepper into julienne strips and add to the bowl.

Shred the napa cabbage and add to the bowl with the carrot (if using). Toss gently to combine so fruit and veggies are evenly distributed.

Add the chopped cilantro, torn mint leaves and sliced scallions to the mixed salad just before dressing to keep herbs bright.

Add the toasted peanuts to the bowl, reserving a small handful to sprinkle on top when serving.

Dressing

In a small bowl or jar combine lime juice, rice vinegar, soy sauce, fish sauce, and honey or dissolved palm sugar. Whisk until sugar is dissolved.

Whisk in neutral oil and sesame oil to emulsify the dressing slightly.

Stir in grated ginger, minced garlic and sliced red chili (or chili flakes). Taste and adjust: add a pinch more honey if too sharp, or extra lime if you prefer more acidity.

Season with salt and freshly ground black pepper. If using fish sauce and soy you may need less salt; taste and adjust accordingly.

Assemble & serve

Pour about two-thirds of the dressing over the salad bowl. Gently toss everything together with tongs or salad spoons until fruit, vegetables and herbs are evenly coated. Add more dressing to taste, but be careful not to overdress—fruit will release juices.

Transfer salad to a serving platter or individual plates. Sprinkle the reserved chopped toasted peanuts over the top and add a few extra torn mint leaves and cilantro for garnish.

Serve immediately at room temperature or chilled. Leftovers can be stored separately from dressing in an airtight container in the refrigerator for up to 1 day; toss with fresh dressing before serving.