A Whole30 and Paleo twist on the classic Lao green papaya salad.
Using a vegetable peeler or knife, peel the skin of the green papaya then shred with a julienne peeler. Set aside about 2 cups.
In a mortar and pestle, place the chili peppers and salt in it. Pound until you get a rough paste.
Add in the cherry tomatoes and carefully pound the tomatoes to release the juices.
Add in the 1 cup of the shredded green papaya. Start mashing it with the pestle and with a spoon carefully flip it over every so often so all pieces are covered in the chili and tomatoes.
Add the remaining shredded green papaya and repeat the process.
Once the green papaya is coated, add in the fish sauce, fermented fish sauce, apple juice, and lime juice. Start pounding again using the spoon method to flip it over so everything gets coated.
Taste to see if it needs more lime or fish sauce.
Serve with fresh vegetables like Chinese flat cabbage, long beans, and cucumbers.