What you need
Recipe adapted from Quick & Easy Vietnamese: 75 Everyday Recipes by Nancie McDermott
Green papaya: 1 cup (grated)
Carrots: 1 /4 cup (grated)
Dressing
Soya sauce: 1 teaspoon (use fish sauce for authentic version)
Sugar: 1 teaspoon (I used palm sugar)
Chili: 1 Serrano pepper (use Thai chilies for authentic version)
Garlic: 1 no
Topping
Mint leaves: 1 tablespoon (coarsely chopped)
Roasted peanuts: 1/5 cup
Coriander leaves: 1 tablespoon (coarsely chopped)
How I made
Wash, Peel and grate the green papaya and carrot using a box grater or food processor fitted with shredder blade and set aside.
In a medium bowl make dressing using lime juice, crushed garlic and green chili (I used small motor pestle to crush them) soya sauce, sugar and set aside.
Add crushed mint leaves into the dressing, and then add grated green papaya and carrot coat with dressing and wrapped with plastic wrap and set aside for 15 minutes.
When you are ready to serve squeeze out extra dressing and add toasted crushed peanuts and coriander leaves.
Enjoy! It real good snack.