Method

  1. Shred the green mango and papaya in a food processor.
  2. In a medium bowl, combine the shredded mango, papaya, bamboo shoots, red chili, mint leaves and Vietnamese coriander.
  3. To make the dressing, whisk dressing ingredients in a small bowl. Pour dressing over salad mixture; toss to coat evenly.
  4. Garnish with peanuts, mint springs, tomato and cooked shrimp.

 

Ingredients

  • 1 green mango, peeled and de-seeded
  • 1 small green papaya, peeled and de-seeded
  • 1 cup diagonally sliced young bamboo shoots
  • 1 fresh red chili, thinly sliced
  • 3 tbsp mint leaves, chopped
  • 3-4 rau ram (Vietnamese coriander), chopped

 

Dressing:

  • 3 tbsp rice vinegar
  • 1 ½ tbsp lime juice
  • 1 ½ tbsp fish sauce
  • 1 tbsp sweet chili paste
  • 1 tbsp packed brown sugar

 

Garnish:

  • ½ cup roasted peanuts, coarsely chopped
  • Mint sprigs
  • 1 tomato, thinly sliced
  • 6-8 cooked shrimp