Green Papaya and Mango Salad
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
- 1 green papaya
- 2 ripe mangoes
- ½ red onion
- 4 red Thai chiles
- 1/4 cup (60 ml) fish sauce
- 1 tbsp (14.8 ml) sugar
- 1 bunch mint
- 1 bunch cilantro
- Zest and juice of 2 limes
- 1 pack thin vermicelli noodles
- 1 tbsp (14.8 ml) chili powder
- Neutral oil for frying such as canola
- Kosher salt
Method:
In a large, heavy bottom pot, heat the oil to 400 F (204 C). Fry the noodles until just crispy. Remove from the oil and season with chili powder. Set aside to cool.
On a mandolin, julienne papaya, mango and onion. Slice chili. Place all slaw ingredients in a large bowl. Mix together lime juice, zest, fish sauce and sugar in a small bowl. Add dressing to the slaw and garnish with picked herbs and fried noodles.