This is a deceptively simple Thai classic, the small amount of ingredients meaning they all stand out and balance each other. Crisp, crunchy papaya and carrot match so well with the sweet/sour balance of the dressing, and it is so refreshing served alongside some chicken grilled with Kaffir lime leaves. It also goes well with seafood, and can be used to make a lunchtime wrap with a difference.

01.

Ingredients

1 small, firm papaya
2 large carrots
bunch of coriander, chopped
handful of roasted, crushed peanuts (optional)
75g Cambodian palm sugar
2tbs fish sauce
juice of 3 limes
1tsp Tom Yum soup blend

02.

Method

  • Combine all the ingredients for the dressing and mix well, making sure the sugar dissolves.
  • Letting the dressing sit and develop for a while is always a good idea, so make this a few hours in advance.
  • Peel the papaya and the carrots, then shred them lengthways using a Julienne peeler, then layer them in a serving bowl.
  • Sprinkle over the peanuts if using, then give the dressing another stir before pouring it evenly over the salad.