Cucumber-Papaya Salad

  • Yield 4 servings


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 tablespoons 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


  1. 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.
  2. Line a serving platter or 4 individual plates with lettuce leaves, and top each with about 1/2 cup of salad. 



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