Shredded green papaya and green mango combine with rice noodles and a Thai-style salad dressing in this delicious salad.
200g rice sticks
1 teaspoon sesame oil
1 1/2 cups shredded green papaya
1 1/2 cups shredded green mango
1 cup shredded daikon radish
2 shallots (spring onions) cut into fine strips
1/4 cup picked coriander leaves
Juice of 2 limes
1 1/2 tabelspoons fish sauce
20g (1 tablespoon) palm sugar, shaved
1 tablespoon sweet chilli sauce
1/2 teaspoon pepper
2 teaspoons ginger juice (optional)
60ml mild vegetable oil
Soak the rice sticks in boiling water for 5 minutes. Drain and toss through the sesame oil.
Mix all of the dressing ingredients together.
Add the papaya, mango, daikon,onions and coriander to the noodles with approx half of the dressing and toss together to mix well. Stand for 30 minutes to allow the flavours to develop.
Tip: To slice the fruit and vegetables, use a Japanese mandolin with the correct shredding attachment. A sharp knife can also be used to cut fine ‘julliene’ strips or a grater can be used although a much coarser result will be achieved.