Semi-ripe papaya, cucumber, mango, lettuce, toasted cashew nuts and sesame seeds are tossed with a light dressing to make Vietnamese-style papaya and mango salad. It's inspired by one of the dishes we made in the farm-to-table cooking class in Vietnam. When we were prepping the salad in class, our instructor reminded us that there's nothing strict about the mix of ingredients. We could substitute green mangoes for the papaya, for instance, or add other vegetables. This is the result of those reminders.