We first met slow food guru Cade McConnell at the original Body Holiday Retreat in Bunjalung country, Byron Bay. At that table we began to understand that cooking for Cade is so much more than just the food. A slower pace, the use of clay pots, grinding ingredients between stones, cooking over fire, using his hands throughout every step of the processand only using ingredients from local organic markets means every part of Cade’s food is infused with care every step along the way. We interviewed him for our travel diaries here. Below is his green mango salad recipe from his soon to be released cookbook which you can find along with his range of slow cookware here.
Upon being asked to make a green papaya salad for a catering job, Cade was unable to find any green papayas but came across green mangos which lead to this delicious creation. If you struggle to find green mango, try an asian grocer.
Serves 2-3, Prep time 15 minutes
- 1 large green mango, peeled
- 1 handful fresh coriander, chopped
- 1 sprig fresh mint leaves
- 1 tbsp black sesame seeds, toasted
- 2 tbsp fine desiccated coconut, toasted
- 1.5 tsp fresh ginger
- 1 small garlic clove
- 1 lime leaf, stem removed
- 1 long red chilli, seeds removed 1 tsp kelp meal
- 3 tbsp tamari
- 3 tbsp fresh lime juice
- 3 tsp coconut sugar
- 1 tsp toasted sesame oil
- 2 tsp olive oil
- 3 tbsp dry roasted peanuts, cashews or macadamias, chopped
- Press play on your Byron Bay retreat radio
- Cut the mango into thin 2.5 mm slices around the seed, then cut into thin strips that resemble shreds. Place into a mixing bowl along with the coriander, mint leaves, black sesame seeds and coconut.
- Smash the ginger, garlic, lime leaf and chilli in a mortar and pestle until a paste has formed. Be sure that it is pounded well and there are no pieces of lime leaf or chilli. Transfer this into a bowl and add the remaining dressing ingredients. Stir it well with a spoon or add it all to a little jar and shake it up with the lid on. Have a taste and adjust the seasoning if needed.
- Pour the dressing over the salad ingredients in the bowl and mix it well with your hands. Transfer to a serving bowl and garnish with your choice of chopped nuts. Serve as a side salad to a summer meal.
If you haven’t already, immerse yourself in your Byron Bay retreat.