Gingered California Wild Rice and Papaya Salad

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Great as a spring or summer salad, or use as a side dish to duck, pork, or chicken.

~Executive Chef Collin Moody~
Asilomar Conference Grounds
Pacific Grove, California

Makes 6 servings

  • 4 cups Cooked California Wild Rice,                                                            well drained and cooled
  • 1 cup Ripe Hawaiian, or Mexican Papaya,                                                    cut into 1/2-inch cubes
  • 1/3 cup Diced red pepper
  • 1 Tablespoon Fresh Cilantro, chopped
  • ½ cup Finely diced red onion
  • Dressing:
  • 1 Tablespoon Lime juice
  • 1 Tablespoon Honey
  • 1 Tablespoon Fresh ginger, minced
  • 1 Large clove garlic, minced
  • 1/8-1/4 tsp Chili flakes
  • Salt and pepper to taste
  • Garnish:
  • 1/3 cup Shelled pumpkin seeds,                                                                 lightly toasted (optional)
Cooking Instructions:

Combine rice, papaya, red pepper, cilantro and onion in serving bowl.
In a small bowl, whisk together dressing ingredients.

Pour over salad and gently stir to combine well.

Let rest in refrigerator for 1 hour to overnight.

Just before serving, fold in the toasted Pumpkin seeds.

Nutrition facts per serving: Calories 147; Calories from Fat .5g; Cholesterol 0mg; Protein 5g; Carbohydrates 33g; 33g; Fiber 3g; Iron 1mg; Sodium 6mg; Calcium 19mg; Vitamin A 838 IU; Vitamin C 41mg.

This recipe was developed for the California Wild Rice Advisory Board by Executive Chef Collin Moody, Asilomar Conference Grounds, Pacific Grove, California
Compliments of California Wild Rice Advisory Board
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