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Papaya and Soybean Salad
Recipe courtesy Bal Arneson
- Total Time:
- 15 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 2 tablespoons grapeseed oil
- 6 to 8 curry leaves*
- 1 teaspoon brown mustard seeds
- 1 teaspoon fennel seeds
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon cardamom seeds
- 1 cup frozen soya beans, thawed
- 1/2 a papaya, peeled, seeded and cut into large chunks
- 1 cup cooked rice (blend basmati with wild rice)
- Salt and freshly ground black pepper
- 1 teaspoon fresh lime juice
Directions
Place a small skillet over medium-high heat and add the oil. Add the curry leaves, mustard seeds, coriander, and salt and toast for 1 minute. Stir in the soya beans and cook for about 3 minutes. Let the mixture cool.
Put the papaya chunks into a salad bowl along with the rice and cooled soya bean mixture. Add salt, pepper, and lime juice and toss well. Taste and add more salt, if needed.
Per serving: Calories 160; Total Fat 9 grams; Saturated Fat 1 gram; Protein 5 grams; Total Carbohydrate 17 grams; Sugar: 4 grams; Fiber 3 grams; Cholesterol 0 milligrams; Sodium 733 milligrams;