- 1 green paw-paw, peeled
- 6 dates, torn
- Fresh mint for serving
- For the dressing, whisk together:
- 1 x 5 cm ginger piece, grated
- 3 garlic cloves, grated
- 1 T honey
- 1/2 cup rice wine vinegar
- 1 T fish sauce
- 1 t sugar
- 1 lemon, juiced
Shred the paw-paw into thin strands and arrange in a shallow bowl.
Drizzle over the dressing, top with torn dates and fresh mint and serve.
Cook’s note: If you can’t get green paw-paw, try shredded mango, or cucumber, for a savoury version.