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Raw Papaya & Mango Salad

caprese salad


Raw mango, peeled and sliced (40 g)

Fresh red chili, sliced (3 g or ½ tsp)

Galangal (3 g or ½ tsp)

Kaffir lime (3 g or ½ tsp)

Lemongrass (3 g or ½ tsp)

Lemon juice (10 ml or 2 tsp)

Coconut, grated (30 g or 2 tbsp)

Coriander roots (20 g or 1.5 tbsp)

Garlic, peeled (2 g or 1 clove)

Raw papaya, peeled and sliced (50 g)

Carrots, peeled and sliced (20 g)

Radishes, peeled and sliced (20 g)

Salt, to taste

Peanuts, roasted and crushed (30 g or 2 tbsp)

: available in Tall Tree Organic Subscription


Serves 2

  1. Gather all the ingredients. Chop the vegetables.

  2. In a blender, add half of the raw mango, half of the fresh chilies, galangal, kaffir lime, lemongrass, lemon juice, coconut, coriander roots and garlic. Blend coarsely, add water while blending to ensure a smooth consistency.

  3. In a bowl, add the cut papaya, remaining mango, remaining chili, carrots and radish and toss together with the dressing. Add salt to taste.

  4. Plate and top with crushed peanuts.

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