This is a quick version of a Green Mango salad, it’s not strictly traditional, and I haven’t included any hot chillies but of course you can add to taste.
If you don’t have some of the Asian herbs, substitute with the local version.You could also use your own choice of Asian dressing and bulk the salad up with some rocket or salad greens. As I said, it’s not strictly traditional but it’s very tasty. It serves four as a side dish, or two as a vegetarian meal.
Green Mango or Papaya Salad Recipe
60 ml white vinegar
1 wombok (Chinese) cabbage or 2 bags of bean shoots
2 fresh limes – cut into quarters
Make the dressing beforehand
Make the salad
Finely shred the wombok cabbage, stopping a bit before you get to the base which can be quite tough. Place in a very large bowl (not the one you are going to serve it in).
Peel and julienne the mango or green papaya. If you have a julienne tool, use it, otherwise try the Asian way but put a towel over your hand just to be safe!
Place all the salad ingredients in the large bowl, cover and set aside until you are ready to serve.
Just before serving, shake up the salad dressing and pour half over the salad. Mix the salad well with your hands and then taste. Add more dressing if necessary, but the salad should only be lightly coated with dressing. Transfer to a large serving bowl lined with banana leaves and add the garnish. Serve immediately.