1 mortar and pestle and one spoon
¼ cup peeled carrot shreds
¾ cup peeled unripe papaya shreds
¼ fresh lime
1 tablespoon roasted unsalted peanuts
4 cherry tomatoes sliced in half
2 garlic cloves
Dressing: Yields 6 ounces
1 tablespoon raw sugar or 2 ounces simple syrup
2 ounces fish sauce
4 ounces fresh lime juice
Wash and peel the carrots and unripe papaya and set aside ready for use. For the dressing, combine all the sugar, fish sauce and lime juice together in a cup or small bowl, you may not need to use all the dressing.
Next, place the garlic gloves in the mortar and crush them with the pestle, then throw in the lime wedge and continue crushing until the lime looks nicely beat up, then remove the lime wedge.
Add the peanuts and lightly crush them, then add the shredded carrots, papaya, and the tomatoes, then add 1 ounces of the dressing and lightly pound the salad in the mortar using the spoon to help rotate or turn the salad as you go (20 to 30 seconds).