Bok l'hong with a Twist

Ingredients

• 1 green papaya, shredded (about 2 cups / 300g) 1 green papaya, shredded (about 2 cups / 300g)
• 2 carrots, shredded 2 carrots, shredded
• 1 cucumber, julienned 1 cucumber, julienned
• 1/4 cup roasted peanuts, crushed 1/4 cup roasted peanuts, crushed
• 2 tablespoons fried shallots 2 tablespoons fried shallots
• 1/4 cup fresh cilantro leaves 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves 1/4 cup fresh mint leaves
• For the dressing: For the dressing:
• 3 tablespoons lime juice 3 tablespoons lime juice
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 1 small red chili, finely chopped 1 small red chili, finely chopped

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 12g
• Protein: 5g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the shredded green papaya, carrots, and cucumber.
2. 2.
   In a separate small bowl, whisk together the lime juice, fish sauce, palm sugar, and chopped chili until the sugar is dissolved.
3. 3.
   Pour the dressing over the vegetables and toss well to combine.
4. 4.
   Let the salad marinate for about 10 minutes to allow the flavors to meld together.
5. 5.
   Just before serving, sprinkle the crushed peanuts, fried shallots, cilantro, and mint leaves over the salad.
6. 6.
   Toss gently to incorporate the toppings.
7. 7.
   Serve the Bok l'hong salad immediately and enjoy!

Treat your ingredients with care...

• Green papaya — Make sure to choose a green papaya that is firm and unripe for the best texture and flavor.
• Fish sauce — If you prefer a vegetarian or vegan option, you can substitute fish sauce with soy sauce or tamari for a similar umami flavor.
• Palm sugar — If palm sugar is not available, you can use brown sugar or coconut sugar as a substitute.
• Fried shallots — You can find pre-made fried shallots at Asian grocery stores, or you can make your own by thinly slicing shallots and frying them until crispy in vegetable oil.
• Red chili — Adjust the amount of chili according to your spice preference.

Tips & Tricks

• For a more vibrant and colorful salad, you can add thinly sliced red bell pepper or mango.
• To make the salad more filling, you can add cooked shrimp or grilled chicken.
• Adjust the amount of lime juice and chili according to your taste preference for a more tangy or spicy salad.
• To save time, you can use a mandoline or a food processor with a shredding attachment to shred the vegetables.
• For a crunchy twist, you can add crushed rice crackers or crispy fried noodles as an additional topping.

Serving advice

Serve the Bok l'hong salad as a refreshing appetizer or as a light main course. It pairs well with steamed jasmine rice or as a side dish to grilled meats or seafood.

Presentation advice

Present the Bok l'hong salad in a large serving bowl or individual plates, garnished with a sprinkle of crushed peanuts, fried shallots, and a few fresh herb leaves on top. The vibrant colors of the shredded vegetables will make the dish visually appealing.