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

Peter Gordon

Sweetish Carrot, Mango, Coriander and Curry Leaf Salad

In Rice Paper Wrappers with Chillied Vinegar

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.

Ingredients

juice of 1 orange and 1 lemon
2 tablespoons grated

Side dish
Gluten-free
Vegan
Spicy

Method

Place the orange and lemon juices in a small pot with the sugar and bring to the boil, then turn down to a simmer and reduce to 2 tablespoons.

Pour half of the reduction over the grated carrot in a large bowl and mix well, then pour the other half into a small dipping bowl. Add the vinegar a

Preparation info

makes

Difficulty

Appears in

Ingredients

Method