Step by step

Method

4 steps

1. 1

   Peel and seed 1 small green papaya; shred into thin strips with a julienne peeler or box grater (about 4 cups). If the shreds seem wet, pat dry. Optional: shred a small carrot for color. Slice ½ cup cherry tomatoes.

2. 2

   Make dressing: 2 tablespoons fish sauce, 2 tablespoons lime juice, 1–1½ tablespoons sugar, 1 minced garlic clove, and minced bird chili or jalapeño to taste. Pound garlic and chili with a pinch of sugar in a mortar if you have one — or mince fine and whisk. Dressing should taste punchy: salty, sour, sweet, spicy.

3. 3

   In a large bowl, toss papaya, carrot, and tomatoes with the dressing and a handful of torn herbs (mint, cilantro). Add ½ cup cooked shrimp or shredded leftover chicken if you want protein. Taste and add lime or fish sauce until it wakes up.

4. 4

   Pile onto a plate and top with crushed roasted peanuts. Serve right away while the papaya is snappy. You want crunchy green papaya with a loud lime-fish-sauce dressing — not a limp, watery pile.