Photo: Cucumber-Papaya Salad Recipe
Ingredients
- 1 large cucumber, peeled, seeded and thinly sliced (about 1 1/2 cups)
- 1/2 teaspoon salt
- 1/4 cup rice wine vinegar
- 4 teaspoons sugar
- 1 tablespoon peanut oil
- 1 teaspoon minced Hawaiian chiles or chile paste
- 2 teaspoons minced fresh ginger
- 1 large papaya, peeled and cut into 1/2-inch dice (about 1 1/2 cups)
- 1/4 cup chopped fresh cilantro
- 6 lettuce leaves
Directions
Sprinkle the cucumber with salt and let drain in a colander for 20 minutes. Rinse and pat dry.
In a bowl, whisk together the vinegar, sugar, oil, chiles, and ginger. Add the cucumber, papaya, and cilantro and toss. Line a serving platter or 4 individual plates with lettuce leaves, and top each with about 1/2 cup of salad.
Serve.
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By cakeery_5695233
Danville, CA
on March 29, 2013
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We love this salad and so do our guests! Pairs great with spicy foods--cowboy steak, tuna, jerk chicken, etc. Nice 'change-up' from lettuce based salads. Mango is just as good as papaya.
By KarinOpperman
on December 24, 2012
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love this salad
By eh.jay
North Bay
on July 25, 2011
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Great side dish to bring to a Hawaiian-theme dinner. I had to double the recipe and to do so the only thing I did not have to double was the papaya. 1 large papaya came to 3 cups so there was no need to cut up the second one I had bought. Sweet & sour and some nice new flavours!
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