Whole Food, Plant-Based Recipe Thai Green Papaya Salad

Ingredients

• 1 cup unripe green papaya, shredded
  

• 1 medium carrot, shredded
  
• ½ cup long beans,* thinly sliced
  
• ½ cup cherry tomatoes, halved
  
• 3 Thai chilis, sliced
  
• 1 small lime, washed
  
• 3 garlic cloves
  
• 11⁄2 T light soy sauce
  
• 1½ T coconut sugar or preferred sweetener
  
• 2-3 T roasted peanuts
  
• 2 sprigs Thai basil
  
• 1 small cucumber, washed and halved
  
• 2 cabbage leaves, washed, for plating (optional)

Instructions

1. With a mortar and pestle,** lightly smash the garlic. Add the chilis, sugar, and soy sauce,
and mix.
2. Cut the lime into quarter wedges and squeeze in the juice. Add in half of the lime
peels in thin slices.
3. Smash everything until well-combined.
4. If there is room, add the tomatoes and lightly smash. If not, use a separate small
mixing bowl.
5. In a mixing bowl, add papaya and carrots. Add the sauce mixture. Mix evenly and
allow sauce to seep in.
6. Plate on optional cabbage leaves. Add the halved cucumbers to the sides.
7. Lay the Thai basil on top before topping off with crushed peanuts. Consuming the
cucumber, basil, and cabbage can help reduce the spice.

Chef's Notes