Ingredients
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3-4 Thai bird chili, stems and seeds removed and minced
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1 cl garlic, minced
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1/4 cup palm sugar
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1 tbs minced ginger
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1/2 cup fish sauce
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1 tbs tamarind paste
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3 tbs lime juice
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1 small red shallot, thinly sliced
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2 tbs McEvoy Ranch Thai Lime Olive Oil
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4 lb. green mangos or papaya, peeled, seeded and shredded (about 9 cups)
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1 large cucumber, peeled and shredded
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3 shallots, sliced and fried
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1/2 cup cilantro leaves
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1/2 cup Thai basil leaves
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1/2 cup mint leaves
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1/2 cup chopped roasted peanuts
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1/4 cup fried shallots
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1/4 cup fried garlic
Instructions
In a large mixing bowl combine chili, garlic, sugar, ginger, fish sauce, tamarind, lime shallot and oil. Mix until well combined and sugar is dissolved. Season to taste with salt and pepper.
To the bowl add the mango/papaya, cucumber and herbs.
Toss to combine and refrigerate until ready to serve. Can be made up to 12 hours ahead if kept refrigerated.
Portion chilled salad into serving bowls and garnish with peanuts, fried shallots and fried garlic.
