Thai Green Papaya Salad with Peanuts

Peel the green papaya, halve lengthwise, and remove seeds. Using a mandoline or sharp knife, shred into thin matchstick-sized strips. Place in a large mixing bowl.

In a mortar or small bowl, pound or mash garlic and Thai chili together into a rough paste. Add lime juice, palm sugar, and dried shrimp if using. Stir until sugar dissolves.

Add cherry tomatoes and green beans to the shredded papaya. Pour the dressing over and toss vigorously using tongs, bruising the green beans and tomatoes slightly to release juices.

Mound the salad on a plate. Scatter chopped peanuts and cilantro on top. Serve immediately while the papaya is still crunchy. Provide extra lime wedges on the side.