Jul 012010
 

Serves 4 as a side dish

Make ahead tip: If you wish to make this salad ahead of time, combine all ingredients except the nuts and the dressing. You can then leave it covered in the refrigerator several hours, or overnight. Add the dressing and peanuts at the last minute, then toss and serve.

Ingredients

The salad:
1 green babaco, i.e. mature fruit with a hint of yellow
½ cup honey-roasted peanuts or plain roasted cashews
1-2 cups bean sprouts or mixed greens such as kinking
1 to 2 tomatoes, cut into long thin strips
1 red chilli, minced (seeds removed if you prefer a milder salad)
3 welsh onions, sliced into long matchstick-like pieces
½ cup fresh basil, roughly chopped if leaves are large
a handful of fresh coriander

The dressing:
½ teaspoon shrimp paste (if vegetarian, substitute ½ teaspoon soy sauce)
2 teaspoons good-tasting oil, such as olive
2 teaspoons fish sauce or 2½ teaspoon soy sauce for vegetarians
3 teaspoons lime or lemon juice
½ to 1 teaspoon liquid honey, to taste

Method

Prepare the dressing by mixing together all dressing ingredients together in a cup. Make sure shrimp paste and honey dissolve fully. Set aside.

Peel the green babaco. Using the largest grater you have, grate the babaco (or you can use a potato peeler to create thin, ribbon-like strips). Place in a large bowl.

Add the sliced tomato, welsh onion, chilli, bean sprouts, and most of the basil. Add the dressing, tossing to combine.

Add the peanuts or cashews (you can either leave them whole, or roughly chop them). Toss again. Taste-test the salad. If not sweet enough, add a little more honey. If not salty enough, add a little more fish sauce. If too sweet or salty, add more lime juice. If you prefer it spicier, add more fresh- cut chilli or dried crushed chilli.

To serve, scoop the salad into individual bowls or onto a serving platter. Sprinkle with remaining basil leaves plus fresh coriander.

Author

Stephen Onians
Yarrambat

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