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.
|¼ cup||Rice vinegar|
|1||Garlic clove, finely chopped|
|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|
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- In a bowl large enough to hold the mango, mix the rice vinegar, water, sugar, salt and garlic together.
- Add mango and shallot and toss with the pickling liquid. Leave for 2 minutes, then drain, reserving the pickling liquid.
- Toss pickled mango and shallot with carrot, cabbage, herbs, chilli and sesame seeds. Just before serving, toss with 3-4 Tbsp pickling liquid.
- Serve in a large serving bowl and sprinkle over peanuts and crispy shallots.