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Le Cordon Bleu News, 01/20/2014
Green papaya and garden vegetable salad with papaya vinaigrette
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About this recipe

To celebrate the Chinese New Year, the Chefs from Le Cordon Bleu suggest a refreshing starter with Asian influences.

Recipe - Green papaya and garden vegetable salad with papaya vinaigrette

Serves: 4

In this recipe:

  • French green beans
  • green papaya
  • carrots
  • radish
  • zucchini



Green papaya and garden vegetable salad
100 g French green beans
100 g pink radish
200 g green papaya
150 g soybean sprouts
1 Granny Smith apple
100 g carrots
100 g zucchini
Papaya Vinaigrette
½ green papaya
1 orange, juiced
1 lemon, juiced
1 tbsp olive oil
1 passion fruit

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  1. Green papaya and garden vegetable salad: Cook the green beans in boiling salted water until tender. Refresh immediately in ice water, strain and place on a clean towel to drain. Slice the radish into thin rounds. Cut the papaya, apple, carrots and zucchini into julienne. Combine all elements in a bowl, set aside.
  2. Papaya vinaigrette: Cut the half papaya into a brunoise. In a bowl, whisk the orange and lemon juice. Gradually whisk in the oil. Cut the passion fruit in half. Remove the pulp and seeds with a spoon and add to the vinaigrette with the papaya brunoise.
  3. To serve: Toss salad with a little of the papaya vinaigrette and place a mound on a plate. Drizzle with remaining papaya vinaigrette. Garnish with chervil and passion fruit shell if desired.

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