You're supposed to use a very green papaya for this salad, but I actually prefer the texture and sweetness of a slightly ripened papaya.
Make long shreds of green papaya. Prepare a dressing of fish sauce, brown sugar, fresh or bottled red chilli, fresh garlic and finely diced tomatoes. Pour over papaya and serve with cilatnro.
Photo is recovered from an email, that's why it's blurry.
