# What You Need:
→ Vegetables & Fruits
01 - 2 cups shredded green papaya (about 1 small papaya, peeled and seeds removed)
02 - 1 medium carrot, shredded
03 - 8–10 cherry tomatoes, halved
04 - ½ cup green beans, cut into 1-inch pieces
05 - 2–3 cloves garlic, peeled
06 - 1–2 Thai bird's eye chilies (adjust to taste)
07 - 2 tablespoons chopped fresh cilantro (optional)
→ Dressing
08 - 2 tablespoons lime juice (fresh)
09 - 1 tablespoon fish sauce (or soy sauce for vegetarian)
10 - 2 teaspoons palm sugar (or brown sugar)
11 - 1 teaspoon tamarind paste (optional)
→ Toppings & Garnishes
12 - 3 tablespoons roasted peanuts, roughly chopped
13 - 1 tablespoon dried shrimp (optional)
14 - Extra lime wedges, for serving
# How-To:
01 - In a mortar and pestle, pound the garlic and chilies until a rough paste forms.
02 - Add the green beans and lightly crush to bruise them.
03 - Add the shredded papaya and carrot to a large mixing bowl.
04 - Add the cherry tomatoes and lightly crush with the pestle or a spoon to release their juices.
05 - In a small bowl, whisk together the lime juice, fish sauce, palm sugar, and tamarind paste until the sugar dissolves.
06 - Pour the dressing over the papaya mixture. Mix well (using hands with gloves is traditional) to combine and slightly bruise the vegetables, helping them absorb flavors.
07 - Toss in the roasted peanuts, dried shrimp (if using), and fresh cilantro.
08 - Serve immediately, garnished with extra peanuts and lime wedges.
