Shredded unripe papaya pounded with chilli, garlic, lime and palm sugar. This is the “jay” (vegetarian) version made with soy sauce instead of fish sauce and no dried shrimp; the traditional version made with both is just as common at Thai street stalls.
Shred the papaya
Peel and shred the green papaya into thin matchstick strips using a mandoline, grater or knife, and set aside.
Pound chilli and garlic
Pound the garlic and chillies in a large mortar until broken down, then add the long beans and bruise them lightly.
Season the base
Add the palm sugar, tamari and lime juice to the mortar and pound briefly to dissolve the sugar and combine.
Add papaya and tomatoes
Add the shredded papaya and cherry tomatoes, and pound and toss with a spoon in one hand and pestle in the other until everything is bruised and coated in dressing.
Let it rest briefly
Let the dressed salad sit for five minutes so the papaya softens slightly and drinks up the dressing.
5 minTaste and serve
Taste and adjust with more lime, tamari or sugar as needed, then tip onto a plate, scatter with crushed peanuts, and serve with sticky rice.
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