Traditionally made with strips of green papaya, this sharp and salty salad works just as well with other crisp veggies
Serves: 2-4
Dressing:
60ml (¼ cup) fish sauce
125ml (½ cup) brown sugar
125ml (½ cup) fresh lime juice
2 cloves garlic, chopped
Salad:
500ml (2 cups) julienned carrots, cabbage, cucumber or green papaya
8 bird’s eye chillies, bruised (or to taste)
60ml (¼ cup) unsalted toasted ground peanuts
30ml (2 tbsp) ground dried shrimps
Method:
1) For the dressing, combine all the ingredients in a jug or bowl, mix well and set aside.
2) For the salad, rinse the julienned (or grated) vegetables of your choice in cold water and drain well. Toss the vegetables with the dressing, adding the chillies. Add half the ground peanuts and half the ground shrimps and toss.
3) Serve the salad garnished with the remaining ground peanuts and shrimps.
