1 Crush all the dressing ingredients in a mortar and pestle until well blended.
2 Thinly slice the papaya, then cut each slice into julienne strips (use a mandolin slicer or grate coarsely). 3 Using a wooden spoon, roughly mix the dressing through the papaya, beans and tomatoes – the idea is to bruise the ingredients ever so slightly. Spoon onto a serving platter, sprinkle the fresh coriander over and serve immediately before everything loses its crunch.
Did you know? The firm white flesh of green papaya is prized for the crunch it adds to Thai salads. If you can’t find green papaya, use peeled and seeded cucumber instead.
