Ingredients
ingredient 1 2 cups shredded green papaya
ingredient 2 1 small carrot, shredded (optional)
ingredient 3 1–2 Thai chilies (adjust to your spice level)
ingredient 4 2 cloves garlic
ingredient 5 2 tablespoons roasted peanuts
ingredient 6 2 tablespoons roasted peanuts
ingredient 7 2 tablespoons dried shrimp (optional)
ingredient 8 2 long green beans, cut into 2-inch pieces
2 tablespoons fish sauce
2–3 tablespoons tamarind concentrate (for that rich tangy flavor)
1½ tablespoons palm sugar (or brown sugar)
1 tablespoons of lime/lemon juice
Preparation
Step 1
Shred the green papaya (and carrot if using). Cut the cherry tomatoes in half. Cut the long beans into 2-inch pieces. Set aside.
Step 2
In a mortar and pestle, pound the garlic and chilies together. Add palm sugar, fish sauce, lime juice, and tamarind concentrate. Mix until the sugar dissolves.
Step 3
Add the long beans, cherry tomatoes, and dried shrimp (if using) into the dressing. Lightly pound and mix so the flavors soak in.
Step 4
Toss in the shredded papaya and peanuts. Mix everything together until the salad is coated with the dressing.