1 pound unripe papaya, peeled and shredded (see above for shredding info)
1/2 cup cherry tomatoes, halved
1 carrot, grated or julienned like the papaya
Roasted peanuts or cashews for toppin’
Dressing:
1/3 cup lime juice
1 teaspoon ground shrimp
4–6 Thai bird chilies or chile pequins or 1–2 serrano chilies, minced
2 large cloves garlic, minced
1 tablespoon fish sauce
2 tablespoons sugar
Instructions
Combine the dressing ingredients in a large bowl. Stir until the sugar is dissolved. Taste and adjust to your liking. You may want more sugar, more chilies, or a little salt.
Add the vegetables and toss to coat.
Sprinkle with peanuts right before serving.
Notes
This will keep in the fridge a week or so. Makes about 8 cups of slaw.