Prep Time: 20 minutes
Cook Time: 3 minutes
Total Time: 23 minutes
- 1 large bowl or serving plate of salad greens
- 1 tomato, sliced
- 1 ripe papaya, peeled and sliced (with seeds removed) - see recipe below for further instructions
- 1/2 to 1 cucumber, sliced
- approx. 1 cup cooked prawns, OR substitute deep-fried tofu if vegetarian
- 1 cup fresh basil, roughly chopped if the leaves are large
- Optional garnish: a few edible flowers, such as nasturiums or pansies
- SALAD DRESSING: (this recipe can be doubled or tripled if making a very large salad)
- 2 heaping Tbsp. thick coconut milk (buy good-quality coconut milk and take from the top of the can)
- 2 Tbsp. oil (a light vegetable oil like canola works well)
- 2 Tbsp. fish sauce (OR 3 Tbsp. soy sauce if vegetarian/vegan)
- 1 Tbsp. freshly squeezed lime juice
- 2 heaping tsp. brown sugar
- 1/2 to 1 tsp. chili sauce (or more if you prefer a spicier dressing)
- If using fresh prawns, peel and then boil them in a pot of boiling water for 2-3 minutes, or until pink and firm (well done). Drain and set aside.
- To make the dressing, combine all salad dressing ingredients and stir well until coconut cream/milk is fully dissolved. If the dressing is too thick, add a teaspoon or two of water.
- Taste test the dressing. It should be tangy and a little spicy. If you find it too sour, add a little more sugar according to your taste. If too sweet, add more lime juice.
- Sprinkle the fresh basil over your bowl or serving platter of green.
- Arrange the papaya, tomatoes, cucumber, prawns, and edible flowers over the greens.
- When ready to eat, either toss the salad with the dressing, or serve the dressing on the side, allowing guests to add their own portions. Enjoy!