Green Mango Salad
Green Papaya Salad
Green Mango Salad
From: Gladys/PR
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon urad dal
a few curry leaves
100g/3-1/2 oz shallots, halved
a large pinch of chilli powder
a large pinch of turmeric powder
3 tablespoons lemon juice
3 tablespoons white wine vinegar
2 medium-ripe green mangoes, thickly sliced salt
Heat the oil in a large frying pan or wok. Add the mustard seeds and,
as they begin to pop, add the urad dal and curry leaves. Cook,
stirring, until the urad dal turns golden. Add the shallots and
stir-fry for 5 minutes, until the shallots are shiny and translucent.
Stir in the chilli, turmeric and some salt, then add the lemon juice,
vinegar and mangoes. Mix well and cook until the mangoes are just
tender. Remove the pan from the heat and transfer the mixture to a
large serving bowl. Serve cold.
Green Papaya Salad
From: Gladys/PR
1/2 pound green papaya
1 clove garlic
2 to 3 red chile peppers, seeded
1 tomato, sliced
1 to 2 tablespoons fish sauce
3 tablespoons lime juice
lettuce leaves or cabbage squares
1 lime, cut into wedges
Garnish: red chile peppers (optional)
Peel and seed papaya; shred. Grind together garlic and red chile
peppers in a food processor or mortar. Mix together the papaya,
tomato, fish sauce and lime juice; add in garlic mixture and toss
lightly. Place a portion of papaya mixture onto a lettuce leaf or
cabbage square and form into a packet to eat. Serve with wedges of
lime. Garnish with red chile peppers.
Source: Recipe-Riot Digest
Posted By: Jamie R <[email hidden]>
From Ann In Fla
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