green papaya & bean salad
SERVES 8 /PREPARATION 15 MINUTES / COOKING 2 MINUTES
You can make the dressing up to 2 days in advance and refrigerate.
FOR THE DRESSING
¼ cup fish sauce ¼ cup grated palm or white sugar ½ cup lime sauce 2 garlic cloves, minced 2 green or red bird’s eye chillies, thinly sliced Combine the ingredients in a bowl, stirring until the sugar has dissolved.
FOR THE SALAD
200g green beans, trimmed 1 small green papaya, finely shredded with an Asian
julienne peeler (you should get about 6 cups shredded) 2 cups mung bean sprouts 2 Lebanese cucumbers, halved lengthwise,
deseeded, thinly sliced on an angle 1 cup Vietnamese mint leaves 1 cup regular mint leaves ⅓ cup crispy shallots Cook the beans in boiling salted water for 2 minutes or until just tender, then drain and refresh under cold water. Thinly slice on an angle.
Combine the beans with the remaining ingredients, except the crispy shallots, in a large bowl. Pour over the dressing and toss to combine. Scatter over the shallots to serve.