Ingredients:

2 1/2 tablespoons lime juice (1 lime)
2 1/2 tablespoons brown sugar
1 tablespoon Garlic Chili Pepper Sauce
1 tablespoon Fish Sauce
1 1/2 lbs green papaya (5-6 cups shredded)
15 cherry tomatoes, halved
1 tablespoon chopped cilantro
3 tablespoons chopped honey roasted or dry roasted peanuts
Crisp iceberg or romaine lettuce leaves

Methods:

For dressing:
In a small bowl mix lime juice,sugar,Garlic Chili Pepper Sauce and Fish Sauce.Whisk until sugar is dissolved.

For salad:
Peel papaya, seed and cut into quarters. Slice into thin match stick pieces, or grate on a mandoline. Place 1/3 of sliced papaya in a heavy zip lock type bag. Using the smooth side of a meat pounder (or rolling pin) pound papaya to soften. Add to bowl and repeat with remaining papaya.Add tomatoes, cilantro and dressing. Toss to combine and let sit 30 minutes to flavor. Just before serving add peanuts and toss. Serve on a bed of chopped lettuce or in individual lettuce leaves.

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