• Papaya salad with pineapple and tempeh

    Posted on April 14, 2022 by in Even Healthier Recipes
    Papaya salad

    © ZDG/nigelcrane

    The combination of ingredients for this papaya salad is just as extraordinary as its taste: crisp, fresh and slightly spicy!

    Ingredients for 2 servings

    For the papaya pineapple salad

    • 200 g papaya – peel and cut into 2 cm pieces
    • 150g pineapple – peel, core and cut into 2cm cubes
    • 130 g white cabbage – remove the stalk and cut into fine strips
    • 100 g mung bean sprouts – rinse over a sieve and drain
    • 100g tempeh – halve and cut into 5mm slices
    • 5 tbsp peanuts, unsalted – roughly chopped
    • 100ml of water
    • 3 tablespoons peanut oil, heat resistant
    • 2 tbsp coarsely chopped coriander

    For the dressing

    • 50g peanut butter
    • 6 EL Tamari (Sojasauce)
    • 6 tablespoons lime juice, freshly squeezed
    • 2 tbsp water
    • 1 red chilli – deseed
    • 1 stalk of lemongrass – roughly cut into rings
    • 1 EL Edelheflocken
    • ½ tsp ground nori seaweed (ground 1 piece of seaweed leaf in a mortar)
    • Crystal salt and pepper from the mill

    Nutritional values​​per serving

    calories 466 kcal
    carbohydrates 31 g
    Protein 26 g
    fat 25 g


    Time to prepare:

    preparation time 25 minutes
    cooking/baking time 10 mins

    Step 1

    For the papaya pineapple salad, first heat 2 tablespoons of oil in a pan and fry the white cabbage in it for 3 minutes, then deglaze with water and let cook until the liquid has evaporated.

    Season with salt and pepper, arrange in a large bowl and set aside.

    Step 2

    Heat the pan again with 1 tablespoon of oil and sauté the sprouts for 1 minute.

    Then season with salt and pepper and arrange next to the white cabbage.

    Step 3

    For the dressing, put all the ingredients – except the yeast flakes – in a blender and puree until smooth.

    Then stir in the yeast flakes and season with salt and pepper.

    Step 4

    Finally arrange the fruit and the tempeh separately in the bowl, pour the dressing over the papaya and pineapple salad and serve sprinkled with peanuts and coriander.

    Tip: If you don’t like tempeh, you can also prepare it with fried smoked tofu.

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