Directions

1. Prepare the ingredients

   Soak juliennes of carrot and raw papaya in ice water for 5 mins until they feel firmer. Meanwhile, wash the cherry tomatoes and cut into halves. Slice the lemon into two. Drain the soaked papaya and carrot in a colander or sieve and use a paper towel to absorb excess water. Make sure they are dry.



2. Mix the salad

   Place the carrot, papaya, cherry tomatoes, mint and half the peanuts into a large mixing bowl.



3. Pound & dress the salad

   Add 1 tablespoon of the dressing to a mixing bowl and lightly pound the mixture 2 or 3 times. Add the remaining dressing and mix well.



4. Serve

   Garnish with the remaining peanuts and add extra lemon juice to taste. Serve the salad chilled.