1/2 cup fresh lime juice (about 2 large limes)
1/4 cup sugar
3 tablespoons Thai fish sauce (such as Three Crabs)
4 cups (2 x 1/4-inch) julienne-cut peeled papaya (about 3 papaya)
3 cups matchstick-cut carrots
2 red Thai chiles, seeded and thinly sliced
2/3 cup chopped fresh cilantro
1/4 cup finely chopped unsalted, dry-roasted peanuts
Combine first 3 ingredients in a medium bowl, stirring well with a whisk. Add papaya, carrots, and chiles; toss well. Let stand 20 minutes. Sprinkle with cilantro and peanuts.
Use green mango if green papaya isn’t available.
from Cooking Light.