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

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