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Coleslaw with Papaya


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!

Here you can find more of my Salad recipes.

Coleslaw with Papaya

Prep Time15 mins
Cook Time3 mins
Total Time1 hr 3 mins
Course: Salad
Cuisine: International
Keyword: Food Recipes, Pleasures, Salads
Servings: 8 People


  • 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


  • 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.

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