Ingredients 1 small green papaya, grated into long strips (makes approximately 4 cups) 1/2 cup dried shrimp, rinsed clean 1 cup cherry tomato, cut in half 1/2 cup unsalted roasted peanuts 4-10 chili peppers or as much you’d like 2 large cloves garlic 1/2 cup long green beans, cut into 2-inch pieces (optional) 1/2 cup palm sugar 6 tbsp fish sauce 6 tbsp lime juice

This tongue-tingly salad will take your taste buds through the roof, leaving you asking for more. The flavors of garlic and chili peppers cascade through each bite. You can make it as mild as you like but I prefer it extra spicy. If you ask me what is my favorite salad I would answer this one. I try to eat every day while I'm in Thailand.

Method

Traditionally the Thai people prepare this dish in a mortar and pestle.

Put peppers and garlic in mortar and pound with pestle until coarsely crushed. Add dried shrimp and beans if desired; pound lightly. Add palm sugar, fish sauce and lime juice.  Stir well and taste to see if flavor is balanced.
Toss in tomatoes and papaya until well combined. Sprinkle with peanuts and serve.

Depending upon the size of your mortar you may have to prepare this dish in two batches. If you don't have a mortar and pestle just mince the garlic and peppers and mix the ingredients in a bowl. This is one example in which the palm sugar is crucial to the integrity of the recipe; do not substitute brown sugar.

Note: pick a firm green papaya with no blemishes and keep refrigerated until ready to use.  If it is soft to the touch it is too ripe.  Grate the papaya with a handheld cheese grater.  Wait until close to meal time to grate the papaya because grated papaya becomes chewy and bitter when stored in the refrigerator.