Some days back, I had introduced a Thai-style salad w/ some variations (click here), and so in-love did my firstborn fall with it, that she decided to make one all by herself– with some variations of her own, chief among them being the julienned papaya in it, and the toasted sesame seeds and crushed peanut topping. Also, instead of whole garlic, she used the homemade garlic-chili chutney– a staple from our refrigerator– for the dressing. The result was even more amazing than my inaugural salad in my mortar-and-pestle. See for yourself!
