Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Green papaya or mango; peeled, seeded and |
\N \N | ; grated 1 |
1 \N | Carrot; grated 1 |
¼ \N | 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 \N | Clove garlic; minced 1 |
1 tablespoon | Sweet hot sauce or 1/2 teaspoon/2 mL |
\N \N | ; chili paste 15 mL |
6 \N | Leaves lettuce 6 |
¼ cup | Chopped roasted peanuts 50 mL |
DRESSING
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.