Pickled green mango salad
In the south they eat a lot of green papaya — it makes a great crunchy pickle and gives lots of texture to a salad. However, it is hard to come by in New Zealand, so I have substituted green, unripe mango (which we can get here easily — just choose the hard, green, unripe ones). This salad is a must-try for those who love fresh, Asian flavours.
- In a bowl large enough to hold the mango, mix the rice vinegar, water, sugar, salt and garlic together.
- Add mango and shallot and toss with the pickling liquid. Leave for 2 minutes, then drain, reserving the pickling liquid.
- Toss pickled mango and shallot with carrot, cabbage, herbs, chilli and sesame seeds. Just before serving, toss with 3-4 Tbsp pickling liquid.
- Serve in a large serving bowl and sprinkle over peanuts and crispy shallots.