Recipe Courtesy of Brenna

Prep Time:

Cook Time:

Total Time: 20

1 peeled garlic clove
¼ tsp salt
1 Tbsp dry-roasted salted peanuts, more for garnish
2 fresh bird chilies or serrano chilies, sliced
½ tsp raw sugar
2 Tbsp fresh lime juice
1 Tbsp fish sauce (to taste)
8 coarsely chopped grape tomatoes
1 small to medium green (unripe) papaya
Lettuce for serving (optional)

*If you can’t find a green papaya, substitute the same amount of coleslaw mix

Step 1. In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, and sugar into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes, then add to bowl and mix lightly.

Step 2. Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.

Step 3. Add papaya to bowl and lightly but toss together. Taste for seasoning. Mound in a bowl (this is where you can add lettuce beforehand if desired). Sprinkle with peanuts and serve.