Healthy tamarind and papaya salad
NEED TO KNOW
|Type of dish||Salad|
|Cooking time||<30 min|
|Serves/makes||2 - 4|
|Special options||Dairy & Gluten-free|
You know that post-Christmas period where you feel like you weigh a tonne? Yeah, I know that feeling, too.
Sometimes I even do something about it. Like when I made this super healthy salad. A huge bonus is that it's also delicious and super healthy.
|1 tablespoon tamarind pulp|
|3 tablespoons water|
|1 teaspoon soy sauce|
|2 teaspoons minced ginger|
|1 tablespoon white palm sugar|
|½ teaspoon ground cumin|
|½ teaspoon ground turmeric|
|1 large red chilli, deseeded and finely sliced (optional)|
|2 cups shredded roast chicken meat|
|1 ripe green papaya (or paw paw), peeled and julienned|
|1 carrot, peeled and julienned|
|1 cup of mung beans|
|Handful of mint leaves|
|Handful of coriander leaves|
|2 spring onions, finely sliced|
|2 tablespoons lime juice|
|1 teaspoon fish juice|
|1 teaspoon white palm sugar|
|1. Mix the tamarind, water, soy sauce, ginger, sugar, cumin, turmeric and optional red chilli (if you like it spicy). Stir until the sugar has dissolved. Add the chicken and toss together.
2. In a large bowl, toss together the spinach leaves, papaya, mung beans, carrot, coriander, mint and spring onions. In a small bowl or measuring jug mix together the lime juice, fish juice, and second measurement of sugar, until the sugar has dissolved. Pour over the salad and toss again, to ensure even distribution.
3. Arrange on a serving platter and scatter the chicken and any remaining marinade over the top.
View all contributions
Would you send your child to a total immersion school of another culture?Related story: (See story)