Hope everyone's having a lovely day, eating lots of food and spending it with other vegans! I went to a picnic and made some new friends - I even bought a nice new cookbook.
Fruit and veggies are nice and plentiful here, so I set about re-creating my favourite Thai dish - the green papaya salad! Unfortunately I can't find green papayas anywhere (except my backyard, and they're a little TOO green right now). So I am substituting mango for today. But if you can find a green papaya, more power (and authentic Thai deliciousness) to you!
Thai Mango Salad
Dressing:
3 limes - juiced, with a 1/2 tsp of zest
1/4 cup sugar water*
1 -2 cloves garlic, finely chopped
1 red chili, chopped fine (you can have 2 depending how spicy you like it)
5 - 10 Fresh basil leaves, chopped
Salt (1/2 tsp or more depending on your taste)
Salad:
1 mango (or green papaya), julienned
1/2 cucumber, sliced
1 tomato, sliced - or, 5 cherry tomatoes, halved
1/4 cup roasted peanuts
1 carrot, grated
Lettuce
Combine the ingredients to make the dressing and set aside. Combine all the salad ingredients except for the lettuce, and then pour the dressing on. Arrange on a bed of lettuce. If you have any leftovers, it's even better the next day!
*and by sugar water I mean 1 - 2 tbsp of raw sugar, dissolved in 1/4 cup of water on a low heat (takes maybe 5 minutes in a small pot or frying pan). It's not quite as sweet as syrup, but it does the trick.
No comments:
Post a Comment