PAPAYA, MANGO, CARROTS, CUCUMBER, APPLE AND DAIKON ENJOY DAN:

                  APPLES AND GREEN PAPAYA by CHEF DAN:

Serves 4

INGREDIENTS:

SALAD:

1 tablespoon palm sugar

2 teaspoon rice wine vinegar

5 tablespoons water

2 cups finely cut strips of green papaya

1 cup thinly cut strips of unripe mango

1/2-cup shredded carrot

1 Fuji apple, thinly cut apple strips

1/2-cup finely cut strips of daikon

1/2- cucumber, peeled, seeded, thinly cut strips

10 mint leaves, cut into ribbons

10 basil leaves, cut into ribbons

10 cherry tomatoes

6 springs cilantro, chopped

DRESSING:

4 tablespoon fish sauce

1/2-cup water

2 tablespoon lime juice

2 Thai birds eye chilies, thinly sliced

2 garlic cloves, minced

1/4-cup tamarind concentrate

3 tablespoons palm sugar

1/4-dry roasted peanuts, chopped

DIRECTIONS:

1.   In a bowl combine sugar, vinegar, and water.

2.   Add carrot and daikon  and stir to coat, marinate overnight.

3.   Lift the carrots and daikon out of the pickling mixture, place in serving bowl.

4.   Add the papaya, mango, apple, cucumber, mint, basil, cherry tomatoes, and cilantro.

5.   Combine all dressing ingredients in a bowl, mix well.

6.   Add peanuts and dressing to salad bowl and gently toss the salad.

7.   Serve chilled.

8.   Serve with sticky rice.

ENJOY DAN:                            BON-APPETITE!!