PAPAYA, CARROTS AND FRIED FISH SALAD

Preparation Time: 30 minutes plus 20 minutes to chill
Cooking Time:
Servings: 8-10

WHAT YOU WILL NEED:

3 cups grated unripe papaya
1 ½ cups grated carrots
¼ cup chopped wansoy
¼ cup hibe (dried shrimp), soaked for 10 minutes then drained
3 pieces siling labuyo
½ cup brown sugar
¼ cup cooking oil
¼ cup calamansi juice
¼ cup vinegar
1 8g MAGGI MAGIC SARAP
2 tbsp patis or to taste (optional)
Shredded left-over fried fish
Crispy fried tofu or fried wonton wrappers

HERE'S HOW:

1. Toss papaya, carrots and wansoy in a bowl. Set aside in the refrigerator to chill.
2. Using a mortar and pestle, coarsely crush the hibe and the siling labuyo together. Transfer in a bowl. Add sugar and mix very well
3. Whisk in oil, calamansi juice and vinegar until the mixture is fully incorporated.
4. Season with MAGGI MAGIC SARAP and patis to taste.
5. To assemble salad, toss the prepared vegetable in the prepared dressing. Transfer on a plate and top with fried left-over fish, fried tofu or crispy wonton wrappers.

Nutritional Content:
Calories: 214
Carbohydrates (g): 36
Protein (g): 6
Fats (g): 2