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Pineapple & Papaya Asian Salad Recipe

Name: Banana Leaf Original (Broadway & Oak)s PINEAPPLE & PAPAYA ASIAN SALAD Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 cups ripe pineapple; 2 cups ripe papaya (peeled, seeded); 1 cup cucumber (English or Persian), seeded and julienned; 0.5 cup red bell pepper, thinly sliced; 0.25 cup thinly sliced red onion or shallot; 0.5 cup carrot, julienned or shredded; 0.25 cup fresh cilantro, coarsely chopped; 2 tbsp fresh mint, julienly sliced; 0.25 cup toasted peanuts or cashews, roughly chopped; 1 tsp optional: thinly sliced Thai bird chilies or red Fresno (seeds removed for less heat); 3 tbsp fresh lime juice; 1 tbsp rice vinegar; 1 tbsp light soy sauce or tamari; 1 tsp fish sauce (optional for authentic umami); 1 tbsp honey or palm sugar (packed); 1 tsp sesame oil; 1 tbsp neutral oil (canola or vegetable); 1 tsp fresh ginger, grated; 1 clove garlic, minced; 0.25 tsp freshly ground black pepper

Inspired by Banana Leaf Original (Broadway & Oak)

Time25m

Serves4

Make Pineapple & Papaya Asian Salad 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

2 cups ripe pineapple

2 cups ripe papaya (peeled, seeded)

1 cup cucumber (English or Persian), seeded and julienned

1/2 cup red bell pepper, thinly sliced

1/4 cup thinly sliced red onion or shallot

1/2 cup carrot, julienned or shredded

1/4 cup fresh cilantro, coarsely chopped

2 tbsp fresh mint, julienly sliced

1/4 cup toasted peanuts or cashews, roughly chopped

1 tsp optional: thinly sliced Thai bird chilies or red Fresno (seeds removed for less heat)

Dressing

3 tbsp Fresh lime juice

1 tbsp Rice vinegar

1 tbsp light soy sauce or tamari

1 tsp fish sauce (optional for authentic umami)

1 tbsp honey or palm sugar (packed)

1 tsp Toasted sesame oil

1 tbsp neutral oil (canola or vegetable)

1 tsp Fresh ginger, grated

1 clove Garlic, minced

1/4 tsp freshly ground black pepper

Method

Salad

Prepare pineapple

Trim top and bottom of the pineapple, stand upright and slice away skin in vertical strips. Trim remaining eyes with a small knife. Core and dice the flesh into 1/2-inch pieces until you have about 2 cups. Transfer to a large mixing bowl.

Prepare papaya

Peel papaya, slice in half lengthwise and scoop out seeds. Cut flesh into 1/2-inch dice to yield about 2 cups. Add to the bowl with pineapple.

Prepare vegetables and herbs

Seed the cucumber if desired, then julienne into thin matchsticks (about 1 cup). Thinly slice the red bell pepper, shred or julienne the carrot, and thinly slice the red onion or shallot. Add cucumber, bell pepper, carrot, and onion to the fruit in the bowl. Add chopped cilantro and sliced mint. If using chilies, thinly slice and add a small amount (start with 1 tsp) to the bowl. Toss gently to combine.

Add nuts

Roughly chop the toasted peanuts or cashews and reserve them to toss with the salad just before serving so they remain crunchy.

Dressing

In a small bowl or jar, combine lime juice, rice vinegar, soy sauce/tamari, fish sauce (if using), honey or palm sugar, sesame oil, neutral oil, grated ginger, minced garlic, and black pepper.

Whisk or shake vigorously until the sugar dissolves and the dressing emulsifies into a slightly viscous vinaigrette. Taste and adjust: add a little more honey if you want sweeter, more lime if you want brighter acidity, or a splash more soy for saltiness.

Assembly & Finish

Pour about 3 to 4 tablespoons of the dressing over the salad and toss gently to coat all pieces. Taste and add more dressing as needed; you should have a light coating without sogginess (reserve any extra dressing for serving).

Just before serving, sprinkle the chopped toasted nuts over the salad and give a final gentle toss. Adjust seasoning with a pinch of salt (if using) or extra lime juice to brighten.

Serve immediately at room temperature or chilled. This salad pairs well with grilled seafood or as a fresh starter. Leftovers will keep covered in the refrigerator for up to 24 hours (note texture softens over time).