GREEN PAPAYA AND BEAN SALADServes 8Preparation time: 15 minutesCooking time: 2 minutesYou can make the dressing up to two days in advance and refrigerate. READ MORE:* Recipe: Vietnamese venison with toasted coconut rice, tamarind and nam jim - My Food Bag* Recipe: Coconut poached chicken salad from JDV restaurant* Recipe: Thai Green Curry Fish Cakes with Coconut Jasmine RiceFor the dressing1⁄4 cup fish sauce1⁄4 cup grated palm or white sugar1⁄2 cup lime sauce2 garlic cloves, minced2 green or red bird’s eye chillies, thinly slicedCombine all of the ingredients in a bowl, stirring until the sugar has dissolved. For the salad200g green beans, trimmed1 small green papaya, finely shredded with an julienne peeler (you should get about 6 cups shredded)2 cups mung bean sprouts2 lebanese cucumbers, halved lengthwise, deseeded, thinly sliced on an angle1 cup vietnamese mint leaves1 cup regular mint leaves1⁄3 cup crispy shallotsCook the beans in boiling salted water for 2 minutes or until just tender, then drain and refresh under cold water. Combine the beans with the remaining ingredients, except the crispy shallots, in a large bowl. Scatter over the shallots to serve.

Source: Stuff September 14, 2021 17:37 UTC