Papaya Salad Recipe

Prepare all of the vegetables.
In a mortar add garlic, thai red chilies and shallots, and pound them to a rough paste.
Add the lime juice, palm sugar, vegan fish sauce, and tamarind paste. Pound them gently with the pestle and combine. Set aside for 10 minutes for flavors to meld and for palm sugar chunks to soften.
Add the snake beans/long string beans to the mortar and gently bruise them with the pestle, or using the side or spine of a chef's knife on the cutting board.
Add the cherry tomatoes to the mortar and gently bruise them to release the juices to further add on to the dressing.
Add the green papaya to the mortar, and gently bruise the papaya with a pestle a few time, and then toss all the ingredients. Continue with bruising the green papaya and turning until the papaya are slightly wilted.
Transfer to a serving bowl, and garnish with fresh cilantro and roasted peanuts.
Enjoy!