Ingredients:

  • 1 medium ripe but firm papaya, peeled, seeded, and cut into 1-inch thick wedges (approx. 500g / 17.6oz)
  • 1 red bell pepper, seeded and sliced (approx. 150g / 5.3oz)
  • 1/2 red onion, thinly sliced (approx. 50g / 1.7oz)
  • 1/4 cup fresh cilantro leaves, roughly chopped (approx. 5g / 0.2oz)
  • 1/4 cup fresh mint leaves, roughly chopped (approx. 5g / 0.2oz)
  • 2 tablespoons vegetable oil (30ml)
  • 3 tablespoons fresh lime juice (45ml)
  • 2 tablespoons fish sauce (30ml)
  • 1 tablespoon honey (15ml)
  • 1 small red chili, finely minced (or 1/2 teaspoon red pepper flakes - adjust to taste) (approx. 5g / 0.2oz)
  • 1 clove garlic, minced (approx. 3g / 0.1oz)
  • 1/4 teaspoon ground ginger (1g)

Instructions:

  1. Peel, seed, and cut the papaya into wedges. Slice the red bell pepper and red onion. Chop the cilantro and mint.
  2. Whisk together lime juice, fish sauce (or soy sauce), honey, minced chili (or red pepper flakes), minced garlic, and ground ginger in a small bowl. Taste and adjust seasoning as needed.
  3. Preheat the grill to medium-high heat. Brush the papaya wedges and bell pepper slices with vegetable oil. Grill for 2-3 minutes per side, until grill marks appear and the papaya is slightly softened but still holds its shape.
  4. In a large mixing bowl, combine the grilled papaya, bell pepper, red onion, cilantro, and mint.
  5. Pour the Chili-Lime Dressing over the salad and toss gently to coat. Serve immediately.