Step by step

Method

4 steps

1. 1

   Julienne 1 firm green papaya into long thin strips (3–4 cups). Add 1 shredded carrot and a handful of thinly sliced green beans or snow peas if you like extra snap. Halve a few cherry tomatoes.

2. 2

   In a small jar shake: 2½ tablespoons lime juice, 1½ tablespoons fish sauce, 1 tablespoon sugar, 1 grated garlic clove, and chili to taste. Optional splash of rice vinegar for extra tang. It should taste bold enough that a dipped papaya strip makes you blink — then it's right.

3. 3

   Toss the papaya mix with most of the dressing and a palmful of mint leaves. Fold in ½ cup small cooked shrimp or leave them on top. Crush ¼ cup roasted peanuts over the bowl.

4. 4

   Taste one more strip; add lime if it went flat or sugar if the fish sauce shouts too hard. Serve cold as a side or light lunch. You want snappy green-papaya strands shiny with dressing, peanuts crunching in every bite — not soggy shreds sitting in a puddle.