Broccoli Slaw with Papaya Seed Dressing

Papayas were on sale. And I mean they were really cheap. And who doesn't like papaya? Well I don't, but I had forgotten that, so I bought one. I didn't quite know what to do with it once I decided I didn't like it at all. It seemed to go on forever. I tried all kinds of recipes to try to use up that puppy. Ginger papaya stir fry, peanut papaya croquettes...really the works. None of them were good. But I also discovered, during my search for recipes, that papaya seeds are edible too. And not only edible, but they are pretty little black rounds, and they give a spicy little kick to your palate.

I found well over a dozen recipes for papaya seed salad dressing, but I wanted to do something cooler like papaya seed soup or something. But I gave in and made the dressing and poured it over some broccoli slaw.

It was spicy, tasty, maybe a little too much. I mean the first couple bites were intriguing, but I don't think I could have handled leftovers. Luckily I had company so I sent the leftovers home with them. They seemed to like it just fine.

Broccoli Slaw with Papaya Seed Dressing

For the salad:

Broccoli

Raisins

Chopped red onion

Sunflower seeds

For the dressing:

3 Tablespoons papaya seeds

1/2 cup plain, fat-free yoghurt

4 Tablespoons ground sunflower seeds

1 Tablespoon honey

1 Tablespoon lemon juice

pinch salt

1 Tablespoon olive oil

Put all of the dressing ingredients in a blender and blend until it thickens a bit or until you get sick of the sound of the blender (that's what I did). Then toss over enough salad ingredients that it's not soupy, but the flavors can be adequately distributed.