CABBAGE AND CARROT SALAD
This recipe substitutes cabbage for the papaya as cabbage is more common in Western markets. Papaya available in Western markets has sometimes ripened from the tangy unripe and green skinned version into a sweet, orange flavored fruit, so cabbage can be a ready substitute and it will give a crunchy and slightly sour taste as does the papaya in the original recipe.
- Carrot, 1 cup / enough to fill 750 ml measuring cup, skin peeled off and the carrot grated
- Cabbage, 2 cups / enough to fill a XXXXXX ml measuring cup, with the cabbage cut into shreds the size of crayons
- Chillie – try one Thai “birds eye chillie” – you can add more if it is not spicy enough for your liking. Remove the stem from the chillie and discard.
- Tomato, 1 medium, cut into 8 slices
- Garlic, 1 clove /1 teaspoon /5 ml, minced. Remove the outer skin and discard.
- Sugar, 1 teaspoon / enough to fill a 5 ml measuring spoon
- Lime juice, 1 tablespoon / 15 ml
- Fish sauce, 1 tablespoon / 15 ml
- Peanuts, 2 tablespoons / enough to fill a 30 ml measuring spoon, hard outer shell removed, peanuts divided into two halves and toasted in a dry pan for about 2 minutes over low heat until lightly toasted but not burned.
STEP 2: Combine the ingredients
- This salad gets it flavor by the bruising action of mashing the cabbage, carrot, tomato, peanuts, garlic, and chillie into a rough crushed mix with the lime juice, sugar and fish sauce. This a different method of making Western salads, where the ingredients are chopped or torn and then combined and a sauce or dressing is added.
- Add the garlic and chillie to your mortar or mixing bowl. Pound with vigor for about 20 seconds to break up the garlic and chillie. We want the chillie and garlic to be a smooth paste so their spice is distributed evenly through the salad. If you do not have a mortar, mince the garlic and chillie finely so they will be easily incorporated into the salad.
- Add the lime juice, fish sauce, sugar and peanuts to the mixture. Pound gently for 20 seconds.
- Add the tomato. For about 10 seconds alternate between pounding and using the long handled spoon to scoop and mix the ingredients.
- Add the carrot. For about 10 seconds alternate between pounding and using the long handled spoon to scoop and mix the ingredients.
- Add the sliced cabbage. For about 20 seconds alternate between pounding the ingredients and using the long handled spoon to scoop and mix the ingredients.
- Taste to see if you have achieved a balance between salty, sweet, tangy/sour and spicy. You can add more of the flavorings to get the balance that suits your taste.
Pour the contents of your mortar or mixing bowl on to a plate and serve.