The Raw Truth

Green Papaya Salad

Island people all across the South Pacific, including Hawaii, eat green papaya salad. There are two fruits referred to as green papaya: one is a

long, large papaya that doesn’t ripen well and is only used green; the other is just a regular papaya that is used before it is ripe. Either may be

used in this recipe. Green papaya has a much higher papain content than ripe papaya and therefore is even better as a digestive stimulant.

Seeds of the green papaya, when dried and ground, make an excellent replacement for black pepper. Serve as is, or arrange on a bed of mixed

greens and drizzle with Spicy Papaya-Lime Dressing.

SERVES 4

2 green papayas, peeled and seeded

1 yellow bell pepper, seeded and diced

1 red bell pepper, seeded and diced

½ cup diced red onion, rinsed and drained

¼-inch piece fresh ginger

2 tablespoons minced fresh curly parsley

2 cloves garlic, pressed

1 fresh jalapeño chile, minced

2 tablespoons olive oil

2 tablespoons apple cider vinegar

3 tablespoons Bragg Liquid Aminos

Juice of 1 lemon

Juice of 1 lime

Shred the papaya using a box grater or the shredding blade of a food processor. In a large bowl, combine the papaya, yellow and red bell peppers,
and onion. Finely grate the ginger on a ginger grater or fine grater to extract its juice (you should have about ½ teaspoon). Add the ginger juice to
the papaya mixture along with the parsley, garlic, and jalapeño. Season with the olive oil, vinegar, Braggs, and the lemon and lime juices and serve.