Nidhi's Keto Kitchen: Papaya Salad (Rutabaga)

Editors Note: Papayas are not a part of the Mindful Living protocol so we are replacing them with a healthy alternative.

Serves 2-3

Prep time: 20 mins

Ingredients:

Dressing:

• Roasted peanuts 2 tbsp (optional)

• fish sauce 4 tbsp

• Juice from 2 limes or 1 1/2 lemon

• Garlic cloves 2-3

• Cherry tomatoes 7-8

• Red chili 1-2 (optional)

• Dried shrimp 1 tbsp (optional)

• Tamarind paste 1 1/2 tsp

Salad:

• Rutabaga 1 grated in long julienne (you can use box grater or julienne peeler)

• Medium size 1/2 cucumber diced

• French Beans cut in 2" length

Preparation:

1. Put grated rutabaga in iced water for 10 mins, this will make it crispier. After that drain the water completely and put them on paper towel to drain all extra water.

2. Blanch french beans in boiling water for 1 min and run them under cold water to retain their color. Keep them aside.

3. Now in a pestle add garlic, chilies and pound them finely with a mortar.

4. Add tamarind paste, sugar, fish oil, lemon juice, half of the roasted peanuts, dried shrimps and pound them gently and mix them evenly.

5. Add cherry tomatoes, rutabaga and again pound them gently. Keep flipping with a spoon in between pounding, so the dressing is quoted evenly on the entire batch.

6. Serve them on a plate and garnish with the remaining peanuts.

7. You can serve them with garlic shrimps ( refer to my other recipe).

Tip:

Other substitutes for papaya in this recipe are: shredded cucumber, carrot and daikon radish.