- 2 large garlic cloves, minced
- ⅓ cup fresh lime juice
- 1 tbsp raw honey
- Dulse or kelp to taste
- 2 small thin fresh hot peppers
- 4 cups green papaya
- 2 carrots, finely shredded
- ⅔ cup cilantro leaves, washed well
- 4 tbsp soaked pumpkin seeds
Spicy Green Papaya Salad
Use any hot pepper of your choice such as Asian chili peppers or serrano peppers. Remove seeds and membranes to reduce heat, chop finely.
In a blender or food processor mix garlic, lime juice, molasses, honey and seaweed.
Peel, seed, and coarsely shred (or finely chop) the papaya, then combine with chili, papaya, carrot, and cilantro in a bowl.
Add to the dressing, tossing well.
Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving.
Serve salad sprinkled with crushed pumpkin seeds.