This island variation on the Thai dish Som Tum usually has shrimp paste and fish sauce. I use plant-based ingredients to achieve the flavour profiles. You can readily buy young coconuts in the supermarket so drink up the yummy and refreshing coconut water then crack it open with the handle of a heavy knife. Scoop out the flesh with a spoon and add to the salad. The papaya may be harder to find but try to choose the greenest one you can. I have also successfully used choko or green mango as a substitute. This salad also works well as a fresh rice roll filling.