2 firm mangoes, julienne and shredded

1 head of red cabbage, shredded

1 green papaya, shredded

1 bunch of bok choy, chiffonade

4 carrots, julienne

1 cup bean sprouts (250 mL)

1 teaspoon sugar (5 mL)

Juice of 2 limes

1 teaspoon sweet chili sauce (5-10 mL)

1 teaspoon fish sauce (5 mL)

3 green onions


Grape cherry tomatoes, halved

Chopped, roasted peanuts


1. Shred, julienne and mix all of the fruits and vegetables in a large bowl.

2. In a separate bowl, mix the sugar, lime juice, chili sauce, fish sauce and green onions.

3. Pour over the vegetables and mix thoroughly. Refrigerate and let marinate for 1 hour.

4. Garnish with grape cherry tomatoes, cilantro leaves and chopped toasted peanuts.

See more: Appetizer, Chinese, Lunch, No Cook, Picnics, Quick and Easy, Vegetables

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