Papaya and Soybean Salad

  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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. 
  2. 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.