serves
6
prep
1 hour
difficulty
Easy
serves
6
people
preparation
1
hour
difficulty
Easy
level
Ingredients
- 2 star fruits, thinly sliced
- 1 green mango (see Note), peeled, chopped
- 1 granny smith apple, cored, quartered, thinly sliced
- 1 (about 720 g) small pineapple, peeled, cored, chopped
- ¼ green cabbage, shredded
- 1 Lebanese cucumber, seeded, sliced
- 4 long red chillies, seeded, finely chopped
- 3 tbsp grated palm sugar (gula jawa)
- 160 ml (⅔ cup) rice wine vinegar
Instructions
Combine all the fruits, vegetables and chillies in a large bowl.
To make dressing, whisk together palm sugar, vinegar, 125 ml water and ½ tsp salt.
Pour dressing over salad and stand for 1 hour to allow the flavours to develop.
Note
• Green mangoes are available from selected greengrocers and Asian food shops.
As seen in Feast Magazine, Issue 14, pg75.
Photography by Armelle Habib
Photography by Armelle Habib
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
