Papaya and pickled carrot salad

Prep 0 h : 30 m
Cook 0 h : 0 m


  • 1 tsp toasted sesame oil

    2 tbsp lime juice

    1 medium red papaya, peeled, seeded and thinly sliced

    1 small raw papaya, peeled, seeded and thinly sliced

    3 medium navel oranges, peeled and cut into bite-sizes pieces

    A handful of fresh coriander

    2 tsp toasted sesame seeds

    For the pickled carrots

    370g baby carrots

    160ml rice vinegar

    11/2 tbsp honey

    1 tsp sea salt flakes

    1 tbsp thinly sliced young ginger

    2 fresh long red chillies, halved lengthways, seeds removed


  • To make pickled carrots, trim carrot tops, leaving 2cm intact.

    Peel carrots and halve lengthways.

    To make pickling liquid, combine vinegar, honey, salt and ginger in a small bowl.

    Place carrots and chillies in a small glass or ceramic dish; add pickling liquid.

    Carrot should be fully covered by pickling liquid.

    Cover dish; refrigerate for 8 hours or overnight.

    Drain carrot mixture over a jug; discard ginger, reserve pickling liquid. (Keep remaining pickling liquid in a glass jar in the fridge for upto 2 weeks. Add to salad dressings or drizzle over grilled fish.)

    For the dressing, combine oil, juice and 2 tbsp of the reserved pickling liquid in a small jug or bowl.

    Arrange both papayas, orange slices and pickled carrot mixture on a large plate.

    Drizzle with dressing; sprinkle with coriander and sesame seeds.

    Serve immediately.