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This salad makes a great entrée. Add 1 cup of shredded chicken to make a light meal.

 
  • Makes/Serves
  • 4
  • Preparation Time
  • 15 mins
  • Cook | Chill | Freeze
  • N/A
  • Oven Temperature
  • N/A
  • Oven Setting
  • N/A
  • Freeze
  • No

Ingredients

  • 1 Lebanese cucumber
  • 1 large green papaya, finely julienned
  • 1 cups bean shoots, washed and dried
  • 2 shallots, thinly sliced
  • 1/3 cup Thai basil leaves
  • ¼ cup mint leaves
  • ¼ cup coriander leaves
  • 1 long red chilli, thinly sliced
  • ¼ cup roasted peanuts, roughly chopped
  • Dressing
  • 1 Tbsp fish sauce
  • 3 Tbsp grated palm sugar
  • 1 tsp sea salt
  • 2 Tbsp lime juice
  • 1 garlic clove, crushed
  • 3 coriander roots, washed, scraped and crushed
 

Method

  1. Slice cucumber lengthways, use a spoon to deseed, slice thinly.
  2. Toss all salad ingredients together in a large bowl.
  3. To make dressing, place all ingredients in a screw top jar and shake until salt and sugar have dissolved.
  4. To serve, drizzle the dressing over salad, toss through and serve with grilled meat, prawns or fried fish.
 

Variations

This recipe has no variations