NORTHERN HEMISPHERE READERS might want to put this recipe on the shelf until summer, unless you’re game enough for a stonking electricity bill, in which case turn the central heating RIGHT UP, get your flip flops on and enjoy, because this is most definitely a pack-a-punch-summer dish.
If, like most of us, you have over-eaten over the festive period, this light, fresh recipe is the perfect antidote. The spicy chili, lime and herbs will shock your body back into January with a hit of vitamins to kick start the new year. What’s more it’s totally gluten and dairy free for those of you who really want to bring in the new year with the best of intentions!
As most, or all, of you know, I am a Brit living in Australia. Having emigrated nearly a decade ago, now, I have become accustomed to being able to wander down the road and pick up the likes of a green mango from my local greengrocer. The selection and quality of tropical fruit here is such a luxury that it’s easy to forget about the good people back home for whom ‘exotic’ produce is neither available nor recognisable. If you are unsure what to use as a decent substitution, please feel free to shoot me through an email (firstname.lastname@example.org) or post in the comments section below and I’ll do my best to point you in the right direction.
Prep time: 20 minutes
For the salad:
200g rice noodles
200g leftover turkey breast
100g bean sprouts
1 green mango
2 spring onions
1 birdseye chili (optional)
For the dressing:
2 cloves garlic
2 tbsp brown sugar
60ml fish sauce
60ml rice vinegar
1 birdseye chili
Place noodles in a saucepan of boiling water and over a high heat cook for 2-3 minutes. Drain and run under cold water until completely cooled.
In a large bowl add the bean shoots, finely chopped chili, roughly chopped mint, coriander and spring onions and the cold noodles. Next, take your peeled green mango and shred it against the finest setting of a mandolin. If you don’t have a mandolin, use a wide vegetable peeler and slice off slivers. These can then be chopped thinly, lengthways and added to the salad.
To make the dressing crush the garlic in a mortar and pestle with the sugar. Once well combined add in the lime, fish sauce, rice vinegar and finely chopped chili. Give everything a good stir with the pestle, making sure the garlic and sugar have melted into the liquid. Pour over the salad until all the chopped vegetables and noodles are well coated.
Finally, add the shredded turkey meat and chopped peanuts.
Instead of the green mango use very thin slices of lychee – you don’t need much, it’s really only to add a touch of sweetness. Lychees are readily available tinned at most supermarkets – the juice from the tins over crushed ice makes for a wonderful drink too, especially with a shot of rum and a few mint sprigs (nothing wasted!!)
This salad goes really well with an ice cold beer.