Ingredients:

  • 3 tbsp fresh lime juice
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 2 cloves garlic, minced
  • 3 pieces bird's eye chili, minced
  • 1 lb green papaya, peeled and shredded
  • 1 medium carrot, shredded
  • 5 oz cherry tomatoes, halved
  • 3 oz green beans, trimmed and cut into 1-inch pieces
  • 1/4 cup roasted unsalted peanuts, crushed
  • 2 tbsp fresh cilantro leaves
  • 1 lime, cut into wedges

Instructions:

  1. In a mortar or bowl, combine the minced garlic and chilies and pound them into a coarse paste.
  2. Add the palm sugar and use the pestle to crush the sugar granules.
  3. Stir in the lime juice and fish sauce, whisking until the sugar has completely dissolved into a translucent syrup.
  4. Peel the green papaya and shred it using a grater or mandoline. Repeat the shredding process with the carrot.
  5. Place the shredded papaya, carrot, and green beans into the mortar or bowl with the dressing.
  6. Using a pestle or masher, lightly pound the vegetables for 30-60 seconds to bruise them, allowing the dressing to penetrate the fibers while maintaining a crisp structure.
  7. Gently fold in the halved cherry tomatoes and crushed peanuts, then toss to combine.
  8. Garnish with fresh cilantro leaves and serve with lime wedges.