Directions:
Roughly crush a small handful of unsalted peanuts with mortar and pestle. Set aside. Wipe the mortar and pestle clean.
Melt palm sugar in a small pan at low or medium heat, adding 2 tbs of water. The cooking process should form a shiny and thick syrup. This makes it easier to mix the sugar with the salad.
Peel the papaya (or swede), shred it with a shredder (or a mandolin slicer) to thin strips and soak them in cold water while you prepare the rest of the salad. This makes the papaya crunchier and gets rid of any excess starch from the swede.