Ingredients

For the Papaya Salad

• 1 large wooden mortar
• 600g green, unripe papaya – peel and cut lengthwise into thin strips with a strip peeler
• 300g green asparagus – cut off the ends; peel the rest
• 80g carrot – peel and cut lengthwise into thin strips
• 1 1/2 red chili pepper – remove the seeds and cut into rings
• 4 tbsp peanuts – roast fat-free
• 5 tbsp coarsely chopped cilantro

For the dressing

• 50ml lime juice
• 4 tbsp tamari (soy sauce)
• 1 1/2 tbsp yacon syrup (if needed)
• 1/2 teaspoon tamarind paste
• 1 stalk of lemongrass – remove the outer layer; cut the rest into fine rings
• 4 tbsp Amino coconut seasoning sauce
• 1/2 teaspoon nori seaweed, ground – grind a piece of seaweed leaf in a mortar

In the original, a fermented fish sauce is often used. To get a similarly intense aroma, we used the coconut seasoning sauce together with seaweed powder.

Asian Salads shows you how to prepare the amazing variety of delicious Asian vegetables, herbs, and seasonings found in your local supermarket, farmers market, and world food market.

From refreshing salads and savoury soups to flavourful and spicy mains and side dishes to the wonderfully refreshing Thai Iced Tea, this definitive cookbook offers 125 delectable recipes for every meal and occasion.

Asian Salads shows you how to prepare the amazing variety of delicious Asian vegetables, herbs, and seasonings found in your local supermarket, farmers market, and world food market.

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