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Glascoyne in Western Australia is a major food bowl. Create this tropical salad inspired by the region's fresh produce.

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  • 2 large green papaya, shredded (see note), soaked in cold water for 5 minutes, then drained and chilled

  • 300 gm cherry or grape tomatoes, cut in half

  • 250 gm snake beans, thinly sliced diagonally, soaked in cold water until crisp, then drained and chilled

  • 4 long red chillies, halved, de-seeded, thinly sliced lengthways and soaked in cold water until they curl, then drained and chilled

  • 6 spring onions, thinly sliced diagonally, soaked in cold water until they curl, then drained and chilled

  • ½ cup roasted peanuts, to serve

  • Dressing

  • 4 long red chillis, de-seeded and thinly sliced

  • 1 tbsp dried shrimp

  • 1 tbsp roasted peanuts

  • 3 cloves of garlic, coarsely chopped

  • 2 tbsp coarsely grated light palm sugar

  • 100 ml lime juice, or to taste

  • 1 tsp fish sauce


  • 1.

    To prepare the dressing, pound the chillies, shrimp, peanuts, garlic and palm sugar in a mortar and pestle until amalgamated and the mixture has a chunky, sauce-like consistency (3-4 minutes).  Add the lime juice and the fish sauce, a little at a time, and taste for balance of flavours. The dressing should taste quite intense, with a balance of hot, sweet, salty and sour flavours. Refrigerate until required.

  • 2.

    Combine the shredded papaya, tomatoes, snake beans and chilli in a large bowl, add the dressing and toss well to evenly coat the salad with dressing. Serve scattered with spring onion and peanuts. 

  • 3.

    Note a special grater for green papaya or mango can be purchased at an Asian specialty store; they are inexpensive, easy to use and are perfect for this salad. Otherwise shred on a mandolin or by hand.

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