Name: Sweetish Carrot, Mango, Coriander and Curry Leaf Salad
Yield: makes 8
Ingredients: 2 tablespoons grated pale palm sugar or caster sugar; 100 ml rice or cider vinegar; handful of coriander stems with leaves; small handful of curry leaves, stems removed; juice of 1 orange and 1 lemon; 1 small mild chilli, finely chopped; vegetable oil for deep-frying; 8 rice paper wrappers (see above); salt; 1 large carrot (200 g), peeled and grated; 1 large ripe (but not too soft) mango

Preparation info

makes
8

Difficulty
Medium

Appears in

Salads

By Peter Gordon

Published 2005

About

This salad is also delicious served under grilled fish or with poached or steamed chicken. Curry leaves are from India and have an almost nutty taste when deep-fried. Rice paper wrappers are from Vietnam and they come in assorted sizes and shapes – either as rounds or as quarter-rounds. I use 15cm diameter rounds here.