Ingredients:

  • 2 cups green papaya, shredded (about 1 medium green papaya; 300g)
  • 1 cup carrots, shredded (1 medium carrot; 120g)
  • 1 cup cherry tomatoes, halved (200g)
  • 1/2 cup long green beans, cut into 1-inch pieces (75g)
  • 1/4 cup roasted peanuts, crushed (30g)
  • 2-3 Thai bird chilies, finely sliced (adjust for heat)
  • 3 tablespoons lime juice (45ml)
  • 2 tablespoons fish sauce (30ml; or soy sauce for a vegetarian option)
  • 1 tablespoon palm sugar (15g; or brown sugar for easy access)
  • 1 clove garlic, minced

Instructions:

  1. Shred the green papaya and carrot using a box grater or julienne peeler.
  2. In a small bowl, whisk together lime juice, fish sauce, palm sugar, and minced garlic until sugar dissolves.
  3. In a mixing bowl, combine shredded papaya, carrots, cherry tomatoes, and green beans.
  4. Pour the dressing over the salad and toss until evenly coated.
  5. Top with crushed peanuts and sliced chilies. Serve immediately for the freshest taste.