Pickled green mango salad

In the south they eat a lot of green papaya — it makes a great crunchy pickle and gives lots of texture to a salad. However, it is hard to come by in New Zealand, so I have substituted green, unripe mango (which we can get here easily — just choose the hard, green, unripe ones). This salad is a must-try for those who love fresh, Asian flavours.

Ingredients

¼ cup	Rice vinegar
¼ cup	Water
1	Garlic clove, finely chopped
2 Tbsp	Sugar
1	Green mango, flesh, shredded or cut into thin matchsticks (Main)
1	Shallot, finely sliced
1	Carrot, peeled and shredded or cut into thin matchsticks
2 cups	Cabbages, shredded
¼ cup	Vietnamese mint leaves, finely sliced
½ cup	Mint leaves
½ cup	Fresh coriander, roughly chopped
1 Tbsp	Toasted sesame seeds
1	Long red chilli, finely sliced
¼ cup	Roasted peanuts, roughly chopped
2 Tbsp	Shallots, crisply fried

Directions

1. In a bowl large enough to hold the mango, mix the rice vinegar, water, sugar, salt and garlic together.
2. Add mango and shallot and toss with the pickling liquid. Leave for 2 minutes, then drain, reserving the pickling liquid.
3. Toss pickled mango and shallot with carrot, cabbage, herbs, chilli and sesame seeds. Just before serving, toss with 3-4 Tbsp pickling liquid.
4. Serve in a large serving bowl and sprinkle over peanuts and crispy shallots.