Chef Graham Kerr

Island Greens with Papaya Seed Dressing

Name: Island Greens with Papaya Seed Dressing
Prep time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Asian
Ingredients: 1 head Napa Cabbage, washed and cored; 1/3 Hot House Cucumber (English Cucumber); 6 scallions, cut diagonally into 1/2 inch pieces; 1 cup Mung Bean Sprouts, rinsed and loosely packed; 4 cups organic spinach, washed and stemmed; 30 cilantro leaves, very finely sliced; 1 organic lime, peeled, sectioned, chopped and juice reserved; 2 tablespoons pepitas/raw pumpkin seeds; 1 large papaya, ripe, peeled and cut into 1/2 inch cubes or scooped in balls (reserve seeds); 4 slices organic ginger, peeled about 1/4 inch thick; 2 cloves organic garlic, peeled and thinly sliced; 1 teaspoon mustard powder; 1 tablespoon papaya seeds; 1/2 cup rice vinegar; 1/4 cup light olive oil; 1 tablespoon brown sugar; 1 tablespoon tamari (low sodium)

Rated 5.0 stars by 1 users

Servings

6 servings

Prep Time

40 minutes

Cook Time

0 minutes

Author:

Chef Graham Kerr

Image of Island Greens with Papaya Seed Dressing

Ingredients

Salad

1 head Napa Cabbage, washed and cored
1/3 Hot House Cucumber (English Cucumber)
6 scallions, cut diagonally into 1/2 inch pieces
1 cup Mung Bean Sprouts, rinsed and loosely packed
4 cups organic spinach, washed and stemmed
30 cilantro leaves, very finely sliced
1 organic lime, peeled, sectioned, chopped and juice reserved
2 tablespoons pepitas/raw pumpkin seeds
1 large papaya, ripe, peeled and cut into 1/2 inch cubes or scooped in balls (reserve seeds)

Dressing

4 slices organic ginger, peeled about 1/4 inch thick
2 cloves organic garlic, peeled and thinly sliced
1 teaspoon mustard powder
1 tablespoon papaya seeds
1/2 cup rice vinegar
1/4 cup light olive oil
1 tablespoon brown sugar
1 tablespoon tamari (low sodium)

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Directions

To prepare the salad

Pick out 6 of the nicest, largest cabbage leaves and refrigerate the rest for another use.
Cut out the white stems and slice them crosswise into strips. You should have about 1 cup.
Wrap the leaves loosely in a towel and refrigerate.
Peel the cucumber and trim the sides flat so that it forms a long rectangle, then cut into a 1/2 inch dice.
Put the cabbage stems, cucumber, onions, sprouts, spinach, cilantro, lime, lime juice, and pumpkin seeds in a large salad spinner.
Add the papaya and toss gently.
Refrigerate the ingredients in the salad spinner until ready to serve.

To prepare the dressing

Process the ginger, garlic, mustard powder, papaya seeds, rice vinegar, oil, brown sugar, and tamari in a blender at high speed for about 1 minute.

To serve

Pour the dressing over the greens in the salad spinner.
Give the spinner a few good turns to allow the extra dressing to spin off.
Collect the dressing from the bottom of the spinner and sprinkle 2 tablespoons over the top of the greens.
The leftover dressing will keep in the refrigerator for several days.
Place a chilled cabbage leaf on each salad plate and arrange a portion of the salad on top.

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Filed in: Cilantro, Cucumber, Cucumbers, Dressing, Ginger, Ginger Root, Hot House Cucumbers, Island Greens with Papaya Seed Dressing, Limes, Mung Bean, Napa Cabbage, Organic Garlic, Organic Green Onions, Organic Limes, Organic Spinach, Papaya, Papaya Seed, Pepita, Pepitas, Pumpkin Seeds, Salad, Spinach

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Island Greens with Papaya Seed Dressing