The sweet and sour flavour of this slaw would go really well with barbecued fish, chicken or prawns.
2green mangoes, cut into julienne on a mandolin2green papaya, cut into julienne on a mandolin1 cupcoarsely torn coriander, plus extra, to serve90 gm(½ cup) coarsely grated fresh coconut25 gm(¼ cup) dried shrimp (see note), soaked in water for 10 minutes4red shallots, thinly sliced2kaffir lime leaves, cut into julienneTamarind dressing40 gmtamarind pulp (see note)100 gmlight palm sugarJuiceof 2 limes, or to taste40 mlfish sauce, or to taste
For tamarind dressing, soak tamarind pulp in 80ml boiling water to soften (5 minutes). When cool enough to handle, squash pulp with your fingers into the liquid to dissolve as much as possible, then pass through a coarse sieve (discard solids). Pound palm sugar until smooth with a mortar and pestle, add lime juice, fish sauce, tamarind water and 80ml water, stir to dissolve sugar, season to taste and set aside.
Combine remaining ingredients in a large bowl, add tamarind dressing, toss to coat and serve within an hour scattered with coriander.
Note Dried shrimp and tamarind pulp are available from Asian grocers.