Combine the green papaya, carrots, mint and coriander.
In a small saucepan, heat the oil over low heat and fry the chopped garlic. Once browned, allow to cool in the oil. Make the sauce by combining the lime juice, fish sauce, palm sugar, salt and chopped chilli. Add the toasted garlic and oil, and the ginger. Pour the dressing over the salad just before serving. Gently toss and sprinkle with the peanuts.
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