Papaya and Basil Salad

Papaya and Basil Salad

inspired by a recipe by Mark Bittman
Serves 4-6 as a side dish
1 really ripe papaya, seeds and skin removed and cut into 1 1/2" chunks
1 or 2 large carrots, peeled and sliced
1/4 cup (a handful) fresh basil, sliced
1/2 cup rice wine vinegar
1/4 cup sugar (I used organic sucanat)
1 tsp salt

Combine vinegar, sugar and salt in a small sauce pan and bring to a simmer. Stir and remove from heat when sugar is dissolved. Let cool.

In a bowl, put papaya chunks, carrots and basil. Toss with vinegar marinade. Allow to marinate for 10 to 20 minutes and then strain off excess liquid before serving. Serve immediately.

If you would like to prep the marinade and the papaya, carrot, basil mixture ahead of time and keep them separate in the refrigerator, then toss right before serving, that would work well.

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