Peel the green papaya and shred it using a julienne peeler or knife into matchsticks about 2-3 inches long and ⅛ inch thick. Place the shredded papaya into a large bowl.
1 medium green papaya
Add garlic and bird's eye chilies to a mortar and pestle. Pound gently for about 30 seconds until fragrant and slightly broken down without pulverizing.
2 cloves garlic, 1 to 3 bird's eye chilies
Add lime juice, fish sauce, and palm sugar to the mortar. Stir and pound gently until the sugar completely dissolves. Taste and adjust the balance of sour, salty, and sweet flavors as needed.
3 tablespoons lime juice, 2 tablespoons fish sauce, 1 tablespoon palm sugar
Pour the dressing over the shredded papaya in the bowl. Add halved cherry tomatoes, chopped green beans, and soaked dried shrimp if using. Toss gently 10-15 times with hands or tongs to combine without breaking down the papaya.
1 medium green papaya, 8 pieces cherry tomatoes, ½ cup green beans, 1 tablespoon dried shrimp
Top the salad with toasted peanuts just before serving. Serve within 30 minutes to keep the papaya crunchy and flavors bright.
¼ cup roasted peanuts
