green pa­paya & bean salad

Cuisine - - FRONT PAGE -

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.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.