Ingredients:

  • 2 cups green papaya, shredded (about 1 medium papaya; approx. 300g)
  • 1 cup cherry tomatoes, halved (approx. 150g)
  • 1/2 cup green beans, cut into 1-inch pieces (approx. 70g)
  • 1/4 cup roasted peanuts, crushed (approx. 35g)
  • 2-3 red bird’s eye chilies, smashed (adjust to taste)
  • 2 cloves garlic, minced
  • Fresh lime juice, from 2 limes (approx. 3 tablespoons or 45ml)
  • 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
  • 1 tablespoon palm sugar (or brown sugar)

Instructions:

  1. Peel the green papaya and cut it in half. Remove seeds and shred the flesh using a box grater or julienne peeler.
  2. In a dry skillet, toast the peanuts over medium heat until golden. Set aside.
  3. In the mortar and pestle, combine smashed chilies and minced garlic. Add lime juice, fish sauce, and palm sugar. Mix well.
  4. In a large bowl, mix shredded papaya, cherry tomatoes, and green beans. Pour the dressing over and toss to combine.
  5. Top with crushed roasted peanuts before serving. Enjoy fresh!