A Thai inspired dish that is common at many restaurants. This is my version of a simple, easy to make, yet flavorful salad that can be had as a side accompanying meats, fish or rice.
3-4 cloves garlic
1 green chili
1 ½ tablespoon sugar
1 lime, juiced
1 cup cherry tomatoes, halved
½ cup peanuts, roasted
Peel the papaya with a vegetable peeler and grate into fine shreds. Transfer to a large bowl and set aside. In a food processor, puree the green chili and garlic. Add to the shredded papaya. Mix in the sugar and lime juice until evenly distributed. Finally, add the tomatoes and peanuts. Toss gently. Cover and refrigerate until ready to serve.
The salad can stay fresh for several hours and does well as left-over for the next day too.