Not much of a secret that I quite enjoy coleslaws and will always be in search of a twist from the classic recipe. In this crunchy one a slightly under-ripe green papaya has been added which accentuates the salad’s sweetness but also elevates the already impressive palette of colours.
Add the zingy dressing and you have a coleslaw bursting with flavour, not only enjoyed on its own but also next to pulled pork, a roasted piece of meat or with burgers.
Coleslaw with Papaya
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
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Coleslaw with Papaya
Servings: 8 People
Ingredients
- 1 medium white Cabbage , cored and shredded
- 1 small Purple Cabbage , cored and shredded
- 1 small green Papaya , cored and juliened
- 80 gr Mayonnaise
- 50 gr Strained Yoghurt
- 3 tablespoons Cider Vinegar
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Asian Fish Sauce
- 1 teaspoon Dijon Mustard
- ½ teaspoon Fennel Seeds , crushed coarsely with a mortar and pestle
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- In a large bowl, whisk the mayonnaise, yoghurt, cider vinegar, lime, honey, Worcestershire sauce, fish sauce, mustard, fennel seeds salt and pepper.
- Add the cabbages along with the papaya, mix well, cover and let sit for at least 45 minutes.
