Colorful Gingered California Wild Rice and Papaya Salad on a green serving dish.

Gingered California Wild Rice and Papaya Salad

Recipe courtesy of the California Wild Rice Advisory Board. Created by Executive Chef Collin Moody Asilomar Conference Grounds Pacific Grove, California. Great as a spring or summer salad, or use as a side dish to duck, pork, or chicken.

  • Servings


  • 4 cups cooked California wild rice, cooled
  • 1 cup ripe Hawaiian or Mexican papaya, cut into ½’ cubes
  • ⅓ cup red pepper, diced
  • 1 tablespoon fresh cilantro, chopped
  • ½ cup red onion, diced
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger, minced
  • 1 large clove garlic, minced
  • ⅛- ¼ teaspoon chili flakes
  • salt and pepper, to taste
  • ⅓ cup shelled pumpkin seeds, lightly toasted (optional)


  • Combine rice, papaya, red pepper, cilantro and onion in serving bowl.
  • In a small bowl, whisk together lime juice, honey, ginger, garlic, chili flakes, salt and pepper. 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

  • Calories 147
  • Total Fat 1g
  • Sodium 6mg
  • Carbohydrates 33g
  • Dietary Fiber 3g
  • Protein 6g