Few things that taste as good as this salad does are also good for you. This is a great way of using a variety of seasonal Asian fruit and vegetables – just be sure to include bitter, sweet, sour and astringent ingredients in your selection.


  • Handful of mixed mint, Thai, holy and lemon basil leaves

  • ½ small yam bean (jicama), sliced

  • 3 or 4 green beans, sliced

  • 1 tablespoon shredded long-leaf coriander (pak chii farang)

  • ½ small green mango, peeled and shredded

  • 2 lemongrass stalks, trimmed and finely sliced

  • 1 apple eggplant, sliced

  • 2 kaffir limes leaves, finely shredded

  • ½ star fruit, elegantly sliced – optional

  • 2 red shallots, sliced

  • Dressing

  • 3 tablespoons soft palm sugar

  • 3 tablespoons thick tamarind water

  • 1 tablespoon light soy sauce

  • 1 heaped teaspoon toasted sesame seeds

  • 2 tablespoons deep-fried red shallots


  • 1.

    To make the dressing, dissolve the palm sugar in the tamarind water and soy sauce.

  • 2.

    Using a pestle and mortar, crush the sesame seeds and deep-fried shallots, then stir into the sauce. It should taste sweet, sour and only very slightly salty – lighten the sauce with a few tablespoons of water, if necessary.

  • 3.

    Combine all the prepared fruits and vegetables in a bowl. Dress the salad then serve.

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