Ingredients

4 teaspoons granulated sugar 2 teaspoons rice vinegar 5 tablespoons water 2 ounces (1 small) carrot, in thin julienne 2 ounces Chinese daikon, in thin julienne (about 1/2 cup) 6 ounces green papaya, in thin julienne (about 1 cup) 6 ounces green mango, in thin julienne (about 1 cup) 4 ounces (1 small) Fuji apple, in thin julienne 4 ounces (about 1/2 medium) cucumber, peeled, seeded and cut in thin julienne 10 mint leaves, cut into ribbons 10 basil leaves, cut into ribbons 6 sprigs cilantro, chopped 2 tablespoons chopped salted peanuts, divided use 2 tablespoons fried shallots, divided use Dressing (See Recipe below) Additional mint and basil leaves for garnish Co'm Salad Dressing 4 servings Hands on: 5 minutes Total time: 5 minutes Like the salad it dresses, this sauce combines sweet, salty, hot and sour flavors. The restaurant recommends Three Crabs brand fish sauce. 4 tablespoons fish sauce 1/2 cup water 2 tablespoons lime juice 2 small red chiles, seeded and chopped 2 cloves garlic, chopped 1 tablespoon fresh orange juice 1 tablespoon rice vinegar 1 1/2 teaspoons honey 2 teaspoons granulated sugar 1 tablespoon coconut juice (not milk), optional

Description

In A Small Glass Bowl, Combine Sugar, Vinegar And Water. Add Carrot And Daikon And Stir To Coat. Allow To Marinate Overnight, Stirring Occasionally. Lift The Carrot And Daikon Out Of The Pickling Liquid And Place In A Large Serving Bowl. Add The Papaya, M

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