Ingredients

Method

• 3 chillies
• 3 garlic small cloves
• 2 t palm sugar
• 2 t lime juice
• 2 t fish sauce
• 1 t tamarind water
• 4 Bella tomatoes, quartered
• 4 green beans
• 1 lime, quartered
• 1 cup carrots sliced julienne
• 1 cup cucumber peeled, seeded and sliced julienne
• baby cabbage leaves, for serving
• 1 small handful roast peanuts, for serving

Method

Ingredients

In a mortar and pestle, pound the chillies and garlic until broken.

Add the palm sugar, lime juice and fish sauce and tamarind water. Pound until the sugar has dissolved.

Add the tomatoes, green beans and lime quarters and bruise with the pestle.

Add the carrots and cucumber and stir through until coated with the dressing.

Arrange the salad in the baby cabbage leaves and sprinkle with the roast peanuts.

Cook’s note: The more you pound the chillies, the hotter they become. I recommend serving
sticky coconut milk rice with this dish to soothe the burn.

This recipe was created by TASTE reader Michelle Koblischke for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.