Antonio Burrell’s Papaya Slaw

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1 tablespoon panela or piloncillo Mexican brown sugar (may substitute 1 tablespoon dark brown sugar plus a few drops of molasses)

1/4 cup fish sauce

Freshly squeezed juice of 4 limes (1/2 cup)

3/4 cup olive oil

1/4 teaspoon crushed red pepper flakes (may substitute a small piece of small red chili pepper, seeded)

1 medium clove garlic

2 pounds (about 2 medium) green papaya, shredded (3 cups)

1 or 2 medium carrots, peeled and shredded (2/3 cup)

Leaves from 1/2 bunch cilantro, chopped (1/3 cup)

5 or 6 scallions, white and light-green parts, cut crosswise into 1/2-inch pieces (2/3 cup)

2/3 cup roasted unsalted peanuts, chopped

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