Green Papaya, Chayote Squash, Jicama, Ginger Thai-Style Salad

Chayote Squash, or "chow-chow" as it was called when I was young, belongs to the Cucurbitaceae family, like melons, squash and cucumbers. It has a distinct texture -- a bit crisp but fleshy like pears, and has a mildly sweet watery flavor, high in fiber and folate. Quite a few savory Indian recipes use this pear-like vegetable.

Jicama, aka "Mexican turnip" is another favorite that has a crisp apple-like crunch and a mild sweet flavor, high in dietary fiber.

Green Papaya, rich in fiber and antioxidants, is treated as a vegetable in Indian cuisine, cooked in curry sauce or with coconut cream and lentils; or in salads raw and fresh.

The three of them together make a perfect combination for crisp fresh salad, dressed lightly with Asian-fusion-inspired flavors. Optionally, I had pickled ginger handy, plus thinly sliced purple onions, colorful mini peppers, and crisp sweet snap peas.

Ingredients
Green papaya
Chayote squash
Jicama
Snap peas
Pickled ginger slivers
Purple onions
colorful mini bell peppers
Scallions

Dressing:
2 tsp Lime juice
1 Tbsp Honey
1 tsp Bragg liquid aminos
1 tsp Mirin
2 tsp Apple cider vinegar

Topping: roasted unsalted peanuts, crushed