Pineapple Papaya Asian Salad Recipe

Prepare pineapple

Peel and core the pineapple. Cut into quarters lengthwise, then slice away the core and dice the flesh into roughly 1/2-inch cubes until you have about 2 cups.

Prepare papaya

Halve the papaya, scoop out seeds, peel with a knife or vegetable peeler and dice into 1/2-inch cubes to yield about 2 cups. If papaya is very soft, handle gently to keep pieces intact.

Prepare cucumber & pepper

Peel the English cucumber if the skin is waxy. Halve lengthwise, scoop seeds if watery, and slice into 1/4-inch half-moons to make about 1 cup. Remove seeds from the red bell pepper and cut into thin matchsticks or small dice (about 1/2 cup).

Herbs & scallions

Rinse cilantro and mint, shake dry, roughly chop the cilantro leaves (including some tender stems) to measure 1/2 cup. Chop mint leaves finely to measure 1/4 cup. Trim green onions, slice thinly on a bias to measure about 3 tablespoons.

In a medium bowl or jar, combine 3 tablespoons fresh lime juice, 1 tablespoon rice vinegar, 1 tablespoon light soy sauce, and 1 tablespoon honey or dissolved palm sugar. Whisk until sugar is dissolved.

Add 1 teaspoon grated fresh ginger, 1 teaspoon minced garlic, 1 teaspoon toasted sesame oil, 2 tablespoons neutral oil, 1/2 teaspoon fish sauce (if using), 1/4 teaspoon salt and a pinch (1/8 teaspoon) black pepper. Whisk or shake vigorously until emulsified and taste; adjust balance with more lime for acidity, honey for sweetness, or soy/fish sauce for saltiness.

Toast peanuts or cashews if not already roasted: heat a small dry skillet over medium, add nuts and toss frequently for 3–5 minutes until golden and fragrant. Let cool, then roughly chop or crush to preferred size (about 1/2 cup).

If using fresh red chili, slice very thinly on the bias. Lightly toast sesame seeds in a dry skillet over low heat for 1–2 minutes, watching carefully to avoid burning.

In a large mixing bowl, combine the diced pineapple, diced papaya, cucumber slices, red pepper, chopped cilantro, mint and sliced green onions. Gently toss to combine without breaking the papaya pieces.

Pour the dressing over the salad — start with about 3/4 of the dressing and toss gently. Taste and add more dressing as desired (you may not need all if fruit is juicy).

Scatter the chopped toasted nuts and toasted sesame seeds over the top, and add sliced red chili if using for heat. Toss once lightly to distribute garnishes.

Let the salad rest 5–10 minutes at room temperature for flavors to meld, or chill briefly for 10–15 minutes if you prefer cold. Serve immediately. Leftovers keep 1–2 days refrigerated; add extra herbs and nuts just before serving to maintain texture.