Ingredients vegetarian 8 servings

• 12 oz. Unripe green papaya (Peeled and cut in very fine matchsticks)
• 5 nos. Thai chili (fresh)
• 2 tbsp. Garlic (coarsely chopped)
• 3 0z. Carrot (shredded)
• ¼ cup unsalted roasted peanuts (roughly crushed)
• ¼ cup Salad Tomato (cut in wedges)
• 1 tbsp. Palm or granulated Sugar
• 3 tbsp. Lime juice
• 3 tbsp. Fish sauce
• ½ cup Green cabbage

Directions

1. In a large mortar, pound the garlic and chilies roughly.
2. Then add papaya and carrot, pound briefly or until they are broken down, but not completely mushy.
3. Add the rest except peanuts and cabbage; continue pounding more gently so the liquids won’t splash.
4. Transfer to the serving plate, sprinkle with peanut.
5. Serve accompanied by cabbage or any raw vegetables long beans, morning glory etc.

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