Peel the papaya and carrots and cut both into thin strips. That way the salad soaks up the dressing evenly later.
Blanch the beans briefly in boiling water, then refresh them in cold water. That way they stay tender-crisp and keep their colour.
Toast the peanuts in a frying pan without oil and chop them roughly. Squeeze the lime and slice the chilli into thin rings.
Stir the lime juice, soy sauce, maple syrup and chilli together to make a dressing. Season it so it's balanced between sour, salty and slightly sweet.
Toss the papaya, carrots and beans with the dressing in a large bowl. Fold everything together carefully so the flavours combine well.
To serve, arrange the salad on plates or in a bowl and scatter the toasted peanuts over the top.
Good to know
A salad like this brings instant freshness to the table. Crunchy, juicy and with just the right amount of heat. I especially like it when I want something light that's still full of flavour.
Swaps
Peanuts → cashews (milder flavour, also contain plant protein). Maple syrup → date syrup (a few more minerals, stronger sweetness). Beans → edamame (more plant protein). Soy sauce → tamari (gluten-free alternative with similar seasoning – check the label).
Allergens
Contains peanuts and soya. For children, it's best to use less chilli, and during pregnancy make sure the ingredients are washed thoroughly and prepared fresh and hygienically. Contains: gluten (soy sauce).
