This beautiful fresh salad has a wonderful zingy dressing that combines hot sour, salty and sweet flavours. Make a meal of this salad by adding grilled green prawns.
- vegetable oil, for frying
- 3 purple shallots, finely sliced
- ½ green papaya, shredded
- 1 carrot, peeled and cut into ribbons with a vegetable peeler
- ½ cup coriander leaves
- ½ cup mint leaves
- ½ cup roasted peanuts
- 1 quantity spicy lime dressing
Spicy lime dressing
- ⅓ cup lime juice
- ⅓ cup sweet chilli and ginger sauce
- 2 tbsp fish sauce
- 2 tbsp shaved palm sugar
- 1 small Thai chilli, finely sliced
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.
Spicy lime dressing makes ¾ cup
Heat oil in a frying pan over a medium heat and fry the shallot until golden brown, drain on paper towel and set aside to cool.
Arrange the papaya and carrot on a serving plate and top with the herbs, sprinkle over the fried shallots and peanuts.
Just before serving drizzle over the dressing. Serve immediately.
To make the spicy lime dressing, combine all ingredients in a jar and shake well to combine. This dressing can be kept in the refrigerator for a few days.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.