Tip #1 Shred the papaya and carrots by using a mandolin or julienne peeler

Tip #2 : To get the green papaya even more crunchier, soak the shreds in cold ice water for about 10 minutes. Make sure you drain really well using a paper towel to blot any excess water as needed.

Tip #3 : Green papayas in some areas can be hard to find. If you can’t find green papayas you can use jicama or chayote .

Tip #4 : Using a blender can be too harsh. The goal is to release any natural oils and flavors.