As you can see, I had some trouble finding a green papaya (supposedly just a standard papaya in the unripe state). The papaya I bought was mostly green on the outside, but ended up being basically right on the inside with light orange flesh. One thing I discovered is that the flesh that is close to the skin is very bitter tasting; thus, you need to slice off a lot as you are removing the outer layer.
One resulting difficulty, was that it was very difficult to "shred" the papaya because it was so soft. I tried to use the Cuisinart, but ended up with very thick strips.
Although untraditional, I served it over a bed of lettuce (dressed lightly with fish sauce!), Which turned out to be a nice touch.
My ingredients:
-- 1.5 cups shredded papaya
-- 1/2 cup green beans
-- 1 medium tomato, chopped coarsely
-- 2 birds eye chilies
-- 3 garlic cloves
-- 1 tablespoon fish sauce
-- 1 or 2 teaspoons of lime juice
-- 1 tablespoon of peanuts
-- 1 or 2 teaspoons of sugar
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