The green papaya salad I tried first looked a lot like a slaw. It had shredded green papaya and carrot with a fish sauce vinaigrette of sorts and peanuts on top. (I found this recipe online here.) ) But I grossly over estimated the amount of shredded papaya I needed, so I ended up with lots of raw material left over. I have been mulling ideas around for a few days and here is what I did with the leftover papaya.
2 cups peeled, seeded and shredded green papaya1/2 cup shredded carrot
1 clove garlic
1 cup cilantro leavesjuice and zest from 1 lime (about 2 tablespoons)1 tablespoon white wine vinegar1 tablespoon water1/2 teaspoon cumindash cayenne (or more if you like that sort of thing)1/4 slightly heaping teaspoon salt
1/3 cup olive oil