Thai cuisine's famous refreshing salad, made by tossing grated green papaya with carrot, peanuts, lemon and chili pepper. With its balance of sour, sweet and spicy, it offers a light starter alongside main dishes.
Peel the green papaya and grate it into thin strips or cut it julienne-style.
Mix lemon juice, fish sauce, sugar, and crushed garlic to prepare the dressing.
Combine the grated papaya, carrot, tomato, and chili pepper with the dressing in a large bowl; lightly pound in a mortar if you like.
Transfer the salad to a serving plate, sprinkle crushed peanuts on top, and serve immediately.
Important: Papaya is used unripe, green, with its firm texture; this recipe cannot be made with ripe papaya. Adjust the amount of chili pepper to your taste — if you overdo it, the salad's balance will be thrown off.
Lightly pounding the salad in a mortar blends the flavors of the ingredients more thoroughly; this is the traditional Thai technique.
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