Most people are familiar with the sweet, ripe papaya. But, may not be familiar with the unripen green papaya. The green papaya has the crispness of an apple or pear, but has a mild, nearly tasteless flavor. The green papaya is used commonly in Thai and Vietnamese cuisine in salads, pickled, or added to soups. Because the green papaya is so mild, it takes on the wonderful, spicy, warm, and acidic quality of the other ingredients.
Papaya contains the enzyme papain, which helps to digest proteins. So, eaten before a meal, this salad can be a great digestive! Papayas are also “Rich sources of antioxidant nutrients such as carotenes, Vitamin C, and flavonoids; the B vitamins, folate, and pantothenic acid; and the minerals potassium and magnesium; and fiber. Together, these nutrients promote the health of the cardiovascular system and also provide protection against colon cancer.” Click here to read more health benefits.
-Posted by Sarah Giardenelli, ND, MSOM, LAc.
- 4 oz Green Papaya
- 1 Garlic Clove
- 3 Small, Red or Green Chili Peppers
- 1 Tbsp Roast Peanuts (Optional)
- 1 oz Long Beans Chopped into 1 inch lengths OR French Beans
- 2 Tbsp Lemon Juice
- 3 Tbsp Tamari (Or, you can use light soy sauce)
- 1 Tbsp Raw Honey
- 1 Medium Tomato Chopped into Segments
- 2 Large, Chinese Cabbage Leaves
- Peel the outer skin from the green papaya and finely shred the flesh on a cheese grater, or chop very finely into long, thin shreds. Set aside.
- In a mortar, lightly pound the garlic. Add the chilies and lightly pound, while occasionally stirring with a spoon to prevent the resulting paste from thickening.
- Add the long beans and slightly bruise them.
- Add the shredded papaya. Lightly pound and stir until all of the ingredients are blended together.
- Add the lemon juice, soy sauce and honey and stir into the mixture.
- Finally, add the tomato, stirring once.
- Arrange the Chinese cabbage leaves on a serving dish. Spoon mixture onto leaves, and enjoy.