This quick pickle of finely shredded green papaya, carrot and daikon is like the Filipino version of a green salad. It goes with just about anything and adds a burst of clean, refreshing flavours.






Skill level

Average: 4 (16 votes)


  • 500 ml (2 cups) chilli cane vinegar
  • 500 g (2 ¼ cups) white sugar
  • 1 small daikon (white radish), peeled and cut into julienne
  • 1 carrot, peeled and cut into julienne
  • 1 small green papaya, peeled and cut into julienne
  • 4 long fresh red chillies, halved, seeded and cut into julienne
  • 50 g ginger, peeled and cut into julienne
  • 1 garlic cloves, blanched, then bruised

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time 40 minutes

Place the vinegar and sugar in a saucepan and stir over low heat until the sugar dissolves, then bring to the boil. Remove from the heat and stand until cool.

Add the remaining ingredients, stir to combine well and stand for at least 10 minutes. Drain, discard the liquid and refrigerate until ready to serve.


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