*It can be challenging to find an underripe, green papaya unless you go to an Asian or specialty store. So, if you can't find one, simply buy the greenest papaya you can find, and use a vegetable peeler to remove the skin. Then halve it, and scoop out the seeds and most of the ripe flesh (save for other uses). Then chop into segments and finely shred with a mandoline or vegetable julienne peeler.
*If you don't have a vegetable julienne peeler or mandoline, you can alternatively use a large sharp knife and chop the papaya and carrot very finely, though this takes quite a bit longer.
*2 garlic cloves yield ~1 Tbsp minced garlic.
*Recipe adapted from The New York Times.
*Nutrition information is a rough estimate.