Thai Papaya Salad ("Som Tam")

• 1 very firm papaya (the flesh white to light orange in color)
• 1/2 cup plain roasted peanuts (roughly chop them)
• 1 box of cherry tomatoes, halves
• Few red chili, minced (I used green, couldn't find red)
• 3 spring onions, chopped
• handful of fresh coriander

Dressing:

• 1/2 tsp soy sauce
• 2 Tbsp EVOO (Extra Virgin Olive Oil)
• 2 Tbsp fish sauce
• 3 Tbsp lime juice
• 1/2 to 1 Tbsp liquid honey

1. First, prepare the dressing by mixing all dressing together. Set aside.
2. Peel the papaya, the original way supposed to grate it., but I sliced it to small tiny pieces. Place in a large bowl.
3. Add the tomato, spring onion and chili. Add the dressing, tossing to combine.
4. Add the peanuts. Toss again. If not sweet enough, add a little more honey. If not salty enough, add more fish sauce. If too sweet or salty, add more lime juice. Oh ya, I add some dried crushed chili too.
5. Serve with some chopped basil leaves + fresh coriander . (opt.)

note: I make this salad ahead of time, combine all ingredients except the nuts and the dressing. You can leave it covered in the fridge several hours or overnight. Add the dressing and peanuts at the last minute, then toss and serve.