(INGREDIENTS)

• 1 small green, unripe papaya (about 2 pounds)
• 1 medium clove garlic, minced
• 1 small red chile pepper, such as Thai bird, seeded and finely chopped
• 2 tablespoons fish sauce, or soy sauce
• 2 tablespoons vegetable oil
• 3 tablespoons freshly squeezed lime juice
• 2 tablespoons brown sugar
• 5 large green beans
• 1 cup cherry tomatoes, halved
• 2 cups bean sprouts
• 1/4 cup coarsely chopped Thai or Italian basil, for garnish
• 1/2 cup roasted peanuts or cashews, for garnish
• 1/2 teaspoon granulated sugar, optional
• 3 medium scallions, thinly sliced lengthwise
• Sticky rice for serving, optional

(INSTRUCTIONS)

1. Gather the ingredients.
2. Peel the green papaya.
3. Using the largest grater you have grate the green fruit, rotating it as you go to avoid hitting the inner seeds.
4. In a small food chopper or processor, add the garlic, chile pepper, fish sauce, oil, lime juice, and brown sugar. Process until the liquid turns reddish from the chile. Set this salad dressing aside. 
5. Alternatively, pound the garlic and chile into a fine paste with a mortar and pestle or with the back of a knife. Transfer to a small bowl, add the fish sauce, oil, lime juice, and brown sugar, and whisk to combine.
6. Slice the green beans into segments and add them to the processor. Pulse to lightly chop and bruise the beans.
7. Place the shredded papaya, cherry tomatoes, and bean sprouts in a large salad bowl. Add most of the basil and peanuts, holding back some to be used as a garnish. Add the chilli dressing and beans and toss.
8. Test for taste and adjust the salad’s flavour as desired. If you’d like a more intense flavour or extra saltiness and spicy, add an extra splash of fish or soy sauce and more chile. If it’s too sour, sprinkle a little white sugar over your salad and toss to mix (the sugar will melt in a minute or two). 
9. Garnish with the scallions, and the remaining basil and peanuts. Serve well!