3 large green apples
2-3 limes
2 cloves garlic
1-2 bird’s eye chillies
½ teaspoon raw sugar
¼ cup unsalted toasted peanuts
12 cherry tomatoes, halved
big handful of green beans, sliced into 1cm lengths
1½-2 tablespoons soy sauce (or 1 tablespoon fish sauce)
Thai basil, to serve

Green mango or green papaya salad is made and consumed throughout Southeast Asia and is one of my favourite things to eat. I think I was in the back streets of Thailand’s capital, Bangkok, the first time I came across the addictive combination of finely shredded green papaya, crushed peanuts, garlic, tomatoes, beans and lime. When we lived in Western Australia with mango trees in our backyard, it was something I ate almost daily during summer, but here in New Zealand it’s a little harder to come across decent green mango or papaya, so I substitute green apple instead. While slightly sweeter and not as crunchy in texture, green apple does a mighty fine job of standing in when you need that hit of sour, sweet and salty. Fish sauce is traditionally used, but I use soy sauce for a vegan version.


1.Finely slice the apples on a mandolin if you have one (or slice as thin as you can with a sharp knife) then finely slice into thin strips.
2.Transfer to a bowl, squeeze over the juice of one of the limes and mix well to prevent discoloration.
3.In a mortar and pestle, pound the garlic, chillies and sugar, add the peanuts and roughly crush before adding the tomatoes and beans and bashing lightly.
4.Add the soy sauce or fish sauce and the juice of one lime.
5.If you don’t have a mortar and pestle, finely chop the garlic, chilli and peanuts and stir through the remaining ingredients.
6.Add the shredded apple and mix well.
7.Taste and add more lime juice if needed.
8.It should have a lovely balance of sweet/sour/salty/hot, so add a touch more soy sauce or fish sauce or a pinch of salt or sugar if needed.
9.Serve topped with some Thai basil.

Recipes, food styling and photography Emma Galloway

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