Green Papaya and Purple Carrot Thai Salad

Trips to Farmer's Market make me giddy. So many colors, so many fresh and earthy goods  make it hard for me to pick just a handful to bring home.

Today, I couldn't resist the bunch of purple carrots and a lovely green papaya. So, they came together for a Thai-style salad with some other items thrown in.

[image source: Amazon.com]

Ever since last Winter when I got this Spiralizer as a present, it has been a temptation to put all possible vegetables through it and see how they turn out. Everything from zucchini, carrots, potatoes to beets, green papaya and raw green mangoes have been Spiralized over the months.

Rather than Mandolin slicer that I am mortally afraid of, I went with Spiralizing the veggies for this salad.

Ingredients

1 to 2 cups Spiralized or Julienned raw green papaya

1 purple carrot Spiralized

1 orange carrot Spiralized

A handful of spring onions sliced thin

About a handful of thinly sliced red onions

2 green chilies thinly sliced

Chopped cilantro

Crushed roasted salted peanuts
lemon wedges for garnish

Dressing

1 Tbsp Bragg Liquid Aminos

2 garlic cloves crushed

1 Tbsp Lemon juice

1/2 tsp brown sugar

1 tsp rice vinegar

Preparation

1. Combine the dressing ingredients and stir well 

2. Layer the papayas, carrots, chilies, red onions, spring onions, and dress as preferred

3. Garnish with cilantro and crushed peanuts