Prepare the vegetables

• Peel the papaya and shred it with a julienne shredder.
• Peel and shred the carrot.
• Halve the cherry tomatoes and slice the snake beans into short pieces.
• Pick the Thai basil leaves.

Pound the garlic and chilli

• Pound the garlic and chilli in a mortar and pestle until a paste forms.

Add the palm sugar

• Add the grated palm sugar and pound it into the chilli garlic paste.

Finish the dressing

• Pour in the vegan fish sauce and lime juice and mix well until the sugar has dissolved.
• Transfer the dressing to a glass and set aside.

Bruise the snake beans

• Spoon a little dressing back into the mortar and pound the snake beans in it to bruise them slightly.

Assemble the salad

• Add the papaya, carrot, cherry tomatoes, snake beans and Thai basil to a large bowl.
• Pour on the dressing and toss well to coat.

Serve

• Plate the salad, garnish with roasted peanuts and fresh basil.
• Spoon on any remaining dressing and enjoy.