Papaya salad (Ever)

This healthy mixture of raw vegetables captures the essential flavors of Thailand; chili hot redolent with garlic and fish sauce, and sour with lime juice. The unripe papaya, contrasts in texture with crunchy raw beans and peanuts. If unripe papaya is not available, very thinly sliced cabbage may be substituted.

-Ingredients

Green papaya, peeled and shredded using a sharp knife or vegetable grater
Cherry tomato
Chillies
Cloves garlic, chop
Unsalted roasted peanuts
Coriander leaves, optional, garnish
Died shrimp
Tamarind juice
Fish sauce
Lime juice
Palm sugar

Method

1. Using a knife or shredder, papaya into long, thin strips.
2. And in a large mortar of bowl, combine garlic, chilies, fish sauce, lime juice, palm sugar, tamarind juice, and pound with a pestle to coarsely bruise.
3. Stir together until sugar has dissolved.
4. Add papaya and pound again to just bruise ingredients.
5. Add cherry tomato, died shrimp.
6. Gently pound to combine flavors.
7. Transfer to a serving platter, sprinkle with peanut and coriander leaves.

-Tip
: If unripe or green papaya is unavailable, substitute with shredded, peeled carrot, cucumber, or melon.

-Note
*papaya

The papaya (from Carib via Spanish), papaw, or pawpaw is the fruit of the plant Carica papaya, the sole species in the genus Carica of the plant family Caricaceae. It is native to the tropics of the Americas, and was first cultivated in Mexico several centuries before the emergence of the Mesoamerican classic cultures.

The papaya is a large tree-like plant, with a single stem growing from 5 to 10 metres (16 to 33 ft) tall, with spirally arranged leaves confined to the top of the trunk. The lower trunk is conspicuously scarred where leaves and fruit were borne. The leaves are large, 50–70 centimetres (20–28 in) diameter, deeply palmately lobed with 7 lobes. The tree is usually unbranched, unless lopped. The flowers are similar in shape to the flowers of the Plumeria, but are much smaller and wax-like. They appear on the axils of the leaves, maturing into the large 15–45 centimetres (5.9–18 in) long, 10–30 centimetres (3.9–12 in) diameter fruit. The fruit is ripe when it feels soft (like a ripe avocado or a bit softer) and its skin has attained an amber to orange hue.