- serves 6
2 firm mangoes, julienne and shredded
1 heads of red cabbage, shredded
1 green papaya, shredded
1 bunch of bok choy, chiffonade
4 carrots, julienne
1 cup bean sprouts (250 mL)
1 tsp sugar (5 mL)
Juice of 2 limes
1 tsp sweet chili sauce (5-10 mL)
1 tsp 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.