Papaya and Soybean Salad

Name: Papaya and Soybean Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: indian
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

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Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 4 servings

Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

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.

Papaya and Soybean Salad

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