Preparation Time: 20 mins
Serves 2
This vegan version of the traditional Thai recipe is fast easy and fresh. Feel free to reduce the chilli. For Almond Allergies replace the almond butter with cashew butter. Papaya is filled with the enzyme Papain – amazing for digestion. A particularly good food for Vata Constitutions & those with anxiety.
Ingredients from nature
- 1 Medium green papaya, grated or peeled with a julienne peeler
- 1/4 cup carrots, julienned
- 1/4 cup red cabbage, sliced thinly
- 1/4 cup red capsicum, julienned
- 1/4 cup coriander (cilantro) leaves
- 2 tablespoons ginger, grated
- 1/4 cup thai basil (or standard basil)
Spiced macadamia
- 1/4 cup macadamia nuts, roughly chopped
- 1 teaspoon chilli powder
- squeeze of lime juice
- 1/2 tablespoon maple syrup
Almond Chilli Dressing
- 1/2 cup almond butter
- 1 tablespoon ginger, minced
- 1 lime, juiced
- 4 dates ( or 2 tables maple syrup)
- 1 teaspoon garlic powder
- 1/2-1 red chilli, de-seeded
- 1 tablespoon sesame oil
- 1-2 tablespoons coconut water
Preparation
- Prepare spiced macadamias & leave to marinade
- Prepare almond chilli dressing
- Prepare all salad ingredients
- Toss dressing through salad
- Garnish with macadamia nuts
