Papaya, Cashew and Frisee Salad Recipe

Name: Papaya, Cashew and Frisee Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 3 garlic cloves, thinly sliced; 1 medium shallot, thinly sliced; 1 small carrot, finely diced; 1 small red bell pepper, finely diced; 1 red Thai chile, thinly sliced; 1/4 cup fresh lime juice; 3 tablespoons unseasoned rice vinegar; 2 tablespoons light brown sugar; 2 tablespoons granulated sugar; 1/2 teaspoon chili oil; Salt; 1 teaspoon sesame seeds; 3 cups packed frisee lettuce (4 1/2 ounces), torn into bite-size pieces; 2 ripe 3/4-pound papayaspeeled, seeded and cut into 1-inch cubes; 6 canned whole water chestnuts, drained and cut into thin rounds or 2 ounces jicama, peeled and cut into 1-by-1 1/4-inch slices; 1/4 cup salted roasted cashews; 2 tablespoons finely julienned fresh ginger

Servings: persons

1 tablespoon vegetable oil
3 garlic cloves, thinly sliced
1 medium shallot, thinly sliced
1 small carrot, finely diced
1 small red bell pepper, finely diced
1 red Thai chile, thinly sliced
1/4 cup fresh lime juice
3 tablespoons unseasoned rice vinegar
2 tablespoons light brown sugar
2 tablespoons granulated sugar
1/2 teaspoon chili oil
Salt
1 teaspoon sesame seeds
3 cups packed frisee lettuce (4 1/2 ounces), torn into bite-size pieces
2 ripe 3/4-pound papayaspeeled, seeded and cut into 1-inch cubes
6 canned whole water chestnuts, drained and cut into thin rounds or 2 ounces jicama, peeled and cut into 1-by-1 1/4-inch slices
1/4 cup salted roasted cashews
2 tablespoons finely julienned fresh ginger

1
Heat the vegetable oil in a medium skillet.
2
Add the garlic and cook over low heat until golden, about 1 minute.
3
Add the shallot, carrot, bell pepper and chile and cook over moderate heat, stirring occasionally, until the carrot is softened, about 7 minutes.
4
Add the lime juice, vinegar, brown and granulated sugars and chili oil and bring to a boil.
5
Remove from the heat and let cool slightly.
6
Transfer the contents of the skillet to a blender and puree.
7
Season with salt.
8
In a small skillet, toast the sesame seeds over moderately high heat until golden, about 40 seconds; let cool.
9
In a large bowl, toss the frisee with the papayas, water chestnuts, cashews and ginger.
10
Add about 1/3 cup of the dressing and toss to coat.
11
Mound the salad on plates, sprinkle with the toasted sesame seeds and serve.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 3 garlic cloves, thinly sliced, 1 medium shallot, thinly sliced, 1 small carrot, finely diced, and more.

Yes, Papaya, Cashew and Frisee Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Papaya, Cashew and Frisee Salad

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