From the June/July 2016 issue
From the article Cultured Green Papaya Salad

By Lisa Herndon, MS, FDP-P, ACN


  • 1/4 cup lime juice (about 2–3 limes)
  • 1 tsp lime zest
  • 2 TBSP Red Boat fish sauce
  • 1 small clove garlic, minced (or fermented garlic, if available)
  • 1 scallion, minced
  • 1 Thai bird chili, sliced (optional)
  • 1-1/2 TBSP coconut palm sugar
  • 3 cups julienned green papaya flesh (or sliced into ribbons)
  • 1 carrot, thinly sliced into strips (or fermented carrot, if available)
  • 8 cherry tomatoes, halved
  • 3 TBSP chopped fresh cilantro
  • Chopped, roasted cashews, for garnish (optional)


  1. To make the dressing, whisk together the lime juice, lime zest, fish sauce, garlic, scallion, chili and coconut palm sugar in a small bowl until the sugar has dissolved.
  2. In a medium bowl, toss together the papaya, carrot, tomatoes and cilantro. Drizzle the dressing over the veggies and toss to coat.
  3. Garnish with the cashews and serve, or cover and marinate in the fridge for an hour to allow the flavors to develop.