Papaya and Soybean Salad
- Total:
- 15 min
- Prep:
- 10 min
- Cook:
- 5 min
- Yield:
- 4 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 160
- Total Fat
- 9 grams
- Saturated Fat
- 1 grams
- Sodium
- 733 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 3 grams
- Protein
- 5 grams
- Sugar
- 4 grams
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.
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