A Bellingen Diary

Green Mango or Papaya Salad Recipe

Dressing:

60 ml white vinegar
50 g caster sugar (or less)
1 tbsp soy sauce
2 tsp sesame oil
120 ml olive oil

Salad:

1 wombok (Chinese) cabbage or 2 bags of bean shoots
handful of coriander
handful of Thai basil
handful of Vietnamese mint
1 large red capsicum – julienned
2 green mangoes or a large green papaya – they must be green and very hard

Suggested garnish:

2 fresh limes – cut into quarters
handful roast shallots
handful chopped roast peanuts
handful chopped spring onions
young banana leaves to line the bowl

Make the dressing beforehand

Make the dressing by combining all ingredients in a saucepan. Stir well over low heat until the sugar has dissolved.  Set aside to cool and then put it in a jar or bottle.  This makes more than enough for one salad.

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.