Green papaya, green mango, chilli, coconut, lime and tofu

Name: Green papaya, green mango, chilli, coconut, lime and tofu
Yield: For 8 as a starter or a side dish
Ingredients: 4 tbsp pale palm sugar, grated (or use unrefined caster/superfine or demerara sugar); 2 tsp finely grated lime zest; 2 garlic cloves, finely chopped; 120 ml (½ cup) lime juice; 4 tbsp pale palm sugar, grated (or use unrefined caster/superfine or demerara sugar); 4 tbsp pale palm sugar, grated (or use unrefined caster/superfine or demerara sugar); 4 tbsp pale palm sugar, grated (or use unrefined caster/superfine or demerara sugar); 4 tbsp pale palm sugar, grated (or use unrefined caster/superfine or demerara sugar); 350 g (12 oz.) silken tofu (if you use firm tofu you’ll need to grate it finely); 350 g (12 oz.) silken tofu (if you use firm tofu you’ll need to grate it finely); 1 medium bunch coriander (cilantro), leaves shredded and stalks chopped (if it has roots attached, wash to remove dirt, chop finely and use these too – they have a delicious flavour); 1 medium bunch coriander (cilantro), leaves shredded and stalks chopped (if it has roots attached, wash to remove dirt, chop finely and use these too – they have a delicious flavour); 1 medium bunch coriander (cilantro), leaves shredded and stalks chopped (if it has roots attached, wash to remove dirt, chop finely and use these too – they have a delicious flavour); 1 x 500 g (1 lb. 2 oz.) green papaya, peeled, halved, deseeded and julienned; 2 green mangos, peeled, flesh removed and shredded or julienned; 2 medium-heat green chillies, finely chopped (more or less to taste, but heat is good here); 2 spring onions (scallions), thinly sliced; 2 spring onions (scallions), thinly sliced; 40 mint leaves, shredded; 100 g (3½ oz.) coconut flesh, coarsely grated and lightly toasted (1⅓ cups grated); 100 g (3½ oz.) coconut flesh, coarsely grated and lightly toasted (1⅓ cups grated)

Preparation info

For
8
as a starter or a side dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This is a really refreshing salad to have as a first course or part of a main meal, but it’s equally good served with sliced raw fish on top, alongside cold poached chicken or roast duck or even with ham. You can buy green papaya and green mangos from Southeast Asian food stores, but they can be replaced with crunchy vegetables like kohlrabi, celeriac, cucumbers (small ones tend to be crunchier) or even apples and nashi pears. Green papayas come in varying sizes but if you use a little more

Ingredients

Side dish
Starter
Gluten-free
Vegan

Ingredients

Method