Preparation time 15 minutes
This light and healthy salad is delicious by itself or with some stirfried pork, prawns or chicken mixed through.
1/2 large or one small green papaya skin cut off, seeds removed and grated
1/3 cabbage (savoy or wombok) finely shredded
1 carrot grated
1/2 pack rice vermicelli noodles
2 cloves of garlic
6 cherry tomatoes (halved)
2 snake beans chopped
3 tbpsn roasted peanuts, coarsely chopped
juice of 1 lime
1 tbpsn tamarind water
2-4 long red chillis chopped (to taste, seeds removed if desired)
1/4 cup each fish sauce, white vinegar, caster sugar and water
2 tablespoons Mint and coriander chopped (as desired)
Mix all the liquids and sugar together.
Crush in a mortar and pestle the garlic with pinch of salt then add 2 tbspns of the peanuts and grind. Add cherry tomatoes and snakebeans and combine together. Add chillis crushing lightly (the more you crush the chillis the hotter they will be!
Add your paste to the liquids and stir. This is your dressing.
Soak noodles in boiling water for 6-8 minutes until soft, then drain and wash well with hot water.
Mix noodles and vegetables together then add 3/4 of dressing. Taste and add more dressing to taste.
Serve garnished with herbs and the rest of the peanuts.