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“My sister made this for us recently and I had to have the recipe. She didn't have the lime leaves, so just left them out. Also, her recipe asked for the bottom parts of stems and roots from a bunch of coriander, but I'm just suggesting leaves as I think it's only common in Australia to get the WHOLE bunch. I like this salad as it's great made ahead, though prep time doesn't reflect the refrigeration time.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring the lemon juice, tamarind juice, fish sauce and sugar to the boil in a saucepan, stirring occasionally.
  2. Remove from the heat and set aside.
  3. Mix together the remaining ingredients.
  4. Pour over the cooled dressing and toss together.
  5. refrigerate 1-2 hours before serving.

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