I know Homer Simpson famously said “you can’t make friends with salad” but! I guarantee that if you show up at a party or even serve it at your place for whatever occasion this deliciously flavoured Green Mango & Papaya Salad will win you friends and make your current ones love you even more!
You can use a Mandolin slicer with the Julienne plate but since the great thumb tip decapitation of 2010, I’ve been banned from using one by the man of the house. Instead, I use a Julienne peeler. This Oxo one pictured has a comfortable handle that I find essential when I am doing large quantities, you can find one at most kitchen stores.
Green mango and green papaya can be tricky to source from regular fruit shops. I usually head down to Illawarra Rd, Marrickville where there are great Vietnamese grocers who have these ingredients.
If you aren’t close to Marrickville just Google Vietnamese grocers in your area and you should easily find one.
- 1 large green Mango (the R2E2 ones are good)
- 1/2 large Green Papaya or one small one
- 4 med/large carrots
- 1 bunch of mint
- 1 bunch coriander
- 2 long red red chilli’s
- 1 pkt Vietnamese fried tofu
- 1 green apple
Using a Julienne peeler cut all the fruit into fine strips and place in a large bowl together. Add seeded and finely sliced chilli, sliced tofu, roughly chopped mint and coriander.
- 1 small red chilli
- 1/3 bunch coriander
- 1/4 cup castor sugar
- 2 Tbls fish sauce
- 2 Tbls light soy sauce
- 2 Tbls Chinese rice wine
- 2 Tbls water
- Juice of 1 1/2 limes
In a food processor, finely process chilli and coriander. Then in a bowl, add the rest of the ingredients and mix thoroughly. This will make more dressing than you need but the good news is that it will keep in a sealed container for a couple of weeks refrigerated is a fantastic marinade for fish!