2 cups of green papaya, shredded
1 cup of carrots, shredded
¾ of cut cherry tomato (or regular tomato is fine as well)
Crushed peanuts (optional)
½ cup lime juice
¼ cup palm sugar (or white sugar/honey)
¼ cup of fish sauce
2 Thai chili pepper (minced finely or crushed in a mortar)
1. Shred your green papaya and carrots and measure out approximately 2 cups of papaya and 1 cup of carrots. Add in cherry tomato and mix together.
2. Combine all dressing ingredients into a small bowl
3. Pour dressing into papaya-carrot mix and toss. (I used about ½ of the dressing I made.) Top off with crushed peanuts (optional).
4. Cut cucumber rings and top with papaya salad or fill up a cabbage leaf and eat as a roll for added crunch.