Procedures

1. 1

   To make the dressing: combine all the ingredients and set aside to let the sugar dissolve.

2. 2

   Peel the papaya with a vegetable peeler or sharp knife. Halve the papaya lengthwise. With a spoon, scoop out the seeds and discard. Use a Benriner slicer or a sharp knife to julienne the papaya. Alternatively, run chunks of the papaya through the largest setting on your food processor for shorter, fine slices.

3. 3

   Cut the carrots to the same width and length as the papaya and set aside.

4. 4

   Put the shredded papaya in a colander and add the sugar and salt. Use your hands to massage the salt and sugar into the papaya. After a minute, the papaya will become slightly slimy. The shreds should still be somewhat firm. Rinse the papaya under cold running water and set aside.

5. 5

   With a clean towel, wring out the papaya for excess moisture, working in batches. Transfer the papaya to a large bowl and fluff out the slices. The papaya can be prepared in this manner up to a day in advance.

6. 6

   Add the shreds of carrot to the bowl with the papaya. Add the dressing spoonful by spoonful and toss until you have a balance of flavor that you like, adjusting for the sourness or saltiness as needed. Serve immediately.