Part 2/9:
The foundation of the salad is unripe green papaya, which is not a distinct fruit but an immature stage of the orange papaya. For the best results, opt for larger green papayas typical in Southeast Asia, rather than small Hawaiian varieties. The key is peeling off the dark green skin, which can impart bitterness, before julienning the flesh into thin sticks. Proper preparation of the papaya is the most challenging part of the recipe, with three main methods: traditional chopping, using a Thai julienne peeler, or hand slicing into thin strips. Each method yields slightly different textures but ensures the papaya absorbs the flavorful dressing effectively.