Fusion Burmese salad

I can prepare Burmese "papaya" salad in New Zealand, can you believe it? Good quality papaya in S.E. Asian country tasted sweet like carrot and looked red like carrot, if you shredded the carrot finely, someone likes me who grew up with all kind of papayas could even get confused and thought that the finely shredded unripe papaya (red) was carrot!

Ingredients

1 bowl	Carrot, Shredded finely (Main)
1 handful	Potato, Cut in Chunk and boil
1 cup	Dried vermicelli noodles, Boil, drain, rinse with cold water (Main)
¼ cup	Fried shallots, Cut in rings
1 Tbsp	Extra virgin olive oil, Dressing
3 Tbsp	Fish sauce, Dressing
1 pinch	Cayenne pepper, Dressing
3 Tbsp	Lemon juice, Dressing
1 handful	Fresh coriander, Chop coarsely, Garnishing
2 Tbsp	Roasted cashew nuts, Ground into powder, Garnishing

Directions

1. (1) Shred carrots long and finely
2. (2) Soak vermicelli, boil, drain and rinse with cold water
3. (3) Cut potatoes into chunks, add to the pot with cold water and salt, boil, drain and rinse
4. (4) Cut shallots into rings, deep fry
5. (5) Deep fry cashew nuts, ground into powder
6. 6) Chop Coriander coarsely
7. To prepare dressing, add lemon juice, fish sauce (add more if you want saltier salad), cayenne pepper and olive oil, mix well
8. In a mixing bowl, add shredded carrot, potato chunks (smash slightly), vermicelli and fried shallot rings, add dressing and mix well
9. Transfer to a salad plate, garnish with coriander and sprinkle the grounded cashew