Ingredients:
1 large ripe papaya
1 pineapple
2 rainbow bell peppers (or red)
10 Mint leaves torn
5 Thai basil leaves chopped
1 Cilantro bunch chopped
Dressing:
Rice wine vinegar 1/2 cup
Soy sauce 1 tbsp
Sugar 1 to 2 tbsp
(Optional: 1 drop Distillate mixed into the dressing)
Chop all ingredients either julienne or into chunks, depending on your taste. Mix everything together so ingredients are evenly distributed throughout the salad.
(Pro-Tip: Use a measuring cup to make and mix the dressing in before pouring lightly over salad mix.)
Enjoy!
Keep leftovers refrigerated for up to four days.