Green Papaya Salad

Ever wander somewhere new or familiar and discover a new ingredient, thinking, "hmm, wonder what I could do with that?"

Well. . . one day, wandering through Manhattan's Chinatown, I see what looks to be papaya, except that it isn't ripe. This in fact is green papaya. With this discovery, I go home and experiment. Wanting to make green papaya salad and aware that in "traditional" recipes, the salad is not vegan, I play with ingredients to compensate for not using shrimp or fish paste.

If you live in an area with a sizeable asian immigrant community, you might check markets for green papaya. Occasionally, other markets including large chains such as Whole Foods carry them.

Being a new recipe, I would love to hear how it tastes to you.

Green Papaya Salad

Ingredients:

1 medium green papaya

3 medium carrots

1/2 cup fresh cilantro, chopped (or minced, as you like)

1/2 cup fresh mint, chopped (Spearmint works nicely)

1/2 cup chopped almonds or filberts (optional)

juice of 3 medium limes (more if like it tangy)

agave nectar, to taste (start with 1/4 cup)

several dashes of hot sauce, to taste, or 1/2 tsp. cayenne

pinch or more of sea salt

1. Wash, then peel away the outer green skin of papaya.

Cut ends off, then cut in half, lengthwise.

2. Scoop out seeds (add to kitchen scraps pile, for composting, if available)

3. Cut into large pieces, which fit in food processor's tube compartment

4. Using shredding disc, shred papaya pieces.

5. Wash and cut off ends of carrots. Shred.

6. Place shredded papaya and carrots in large bowl. mix together with your hands. It's fun to grab handfuls, life them up then release them, allowing gravity to mix it up. Let the kids help, if they're around and want to.

7. in smaller bowl, whisk the agave nectar, lime juice, hot sauce (or cayenne), and salt

8. add dressing to the shredded veggies. Mix together. Helps to turn the bowl as you mix/fold in the dressing. Be sure to use a rubber spatula to get all the dressing sticking to the side of the bowl.

9. Add the cilantro and mint. Mix together.

10. Adjust seasonings, to taste.

When serving, might put out small bowl of the chopped nuts. For those who want to, sprinkle some nuts on top. For those such as myself who enjoy roasted nuts (not to worry if not "all raw", follow your inclination), try roasted almonds or filberts. Also, it's possible to season raw soaked nuts, then dehydrate them. But that recipe is for another time. . .

This salad pairs nicely with a cool glass of young coconut water, available widely in many "health food" markets. Or you can crack your own (soon, I'll show you how).