1 carrot, thinly sliced

200 g green papaya, peeled and thinly sliced

½ teaspoon salt

3 tablespoons sugar

3 tablespoons rice vinegar

2 tablespoons fish sauce

1 long red chilli, seeded and finely chopped

2 garlic cloves, finely chopped

Put the carrot and papaya in a bowl and sprinkle with the salt. Allow to sit for 5 minutes, then rinse off the salt and pat dry with paper towel.

Combine the carrot and papaya with the sugar, rice vinegar, fish sauce, chilli and garlic.

Store the pickle in a sealed jar in the refrigerator for up to two days.