|1||Green papaya or mango; peeled, seeded and|
|; grated 1|
|1||Carrot; grated 1|
|¼||Red onion; thinly sliced 1/4|
|¼ cup||Chopped fresh cilantro 50 mL|
|2 tablespoons||Shredded fresh mint leaves 25 mL|
|3 tablespoons||Fish sauce 45 mL|
|3 tablespoons||Lime juice 45 mL|
|1 tablespoon||Rice vinegar 15 mL|
|2 tablespoons||Sugar 25 mL|
|1 tablespoon||Vegetable oil 15 mL|
|1||Clove garlic; minced 1|
|1 tablespoon||Sweet hot sauce or 1/2 teaspoon/2 mL|
|; chili paste 15 mL|
|6||Leaves lettuce 6|
|¼ cup||Chopped roasted peanuts 50 mL|
In a large mixing bowl, combine papaya or mango, carrots, onions, cilantro and mint.
In a small bowl combine fish sauce, lime juice, rice vinegar, oil, sugar, garlic, and chili sauce.
Toss dressing lightly with papaya or mango mixture.
Line 6 serving bowls with lettuce. Place salad on lettuce and sprinkle with peanuts.
Converted by MC_Buster.
NOTES : This salad can also be made with green papaya. Makes 6 servings.
Converted by MM_Buster v2.0l.
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