Gingered California Wild Rice and Papaya Salad
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Great as a spring or summer salad, or use as a side dish to duck, pork, or chicken
Wild Rice and Papaya Salad
Ingredients:
4 cups Cooked California Wild Rice, well drained and cooled
1 cup Ripe Hawaiian, or Mexican Papaya, cut into 1/2-inch cubes
1/3 cup Diced red pepper
1 Tablespoon Fresh Cilantro, chopped
1/2 cup Finely diced red onion
1 cup Ripe Hawaiian, or Mexican Papaya, cut into 1/2-inch cubes
1/3 cup Diced red pepper
1 Tablespoon Fresh Cilantro, chopped
1/2 cup Finely diced red onion
Dressing:
1 Tablespoon Lime juice
1 Tablespoon Honey
1 Tablespoon Fresh ginger, minced
1 Large clove garlic, minced
1/8-1/4 tsp Chili flakes
Salt and pepper to taste
1 Tablespoon Honey
1 Tablespoon Fresh ginger, minced
1 Large clove garlic, minced
1/8-1/4 tsp Chili flakes
Salt and pepper to taste
Garnish:
1/3 cup Shelled pumpkin seeds, lightly toasted (optional)
Cooking instructions:
Combine rice, papaya, red pepper, cilantro and onion in serving bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and gently stir to combine well. Let rest in refrigerator for 1 hour to overnight. Just before serving, fold in the toasted Pumpkin seeds.
Recipe makes 6 servings.