I have three papaya trees currently growing in my yard. My husband and I have staggered planting them so that they don’t all give fruit at the same time, but still our efforts aren’t enough to keep the papaya grove at bay. So now we are faced with eating papaya all the time!
I decided to take matters into my own hands and get ahead of the masses of papaya ripening all at once by making a dish that utilizes green, unripe papaya. It’s a great way to continue eating healthy and a creative alternative to eating ripe papaya. The flavors are fresh, delicious, and I hope you enjoy it!
- 2-3 green, unripe papaya (use 3 if they’re smaller in size, 2 if they’re large papaya)
- 1 carrot
- 1/4 purple cabbage
- 1/4 cup soy sauce or Bragg’s liquid aminos
- 2 tablespoons of the following:
- fish sauce
- sesame oil
- rice vinegar
- sugar or honey
- juice of 1 lime
- optional: sri racha or hot chile powder for heat
- optional garnishes: cilantro, green onion, tomatoes, sesame seeds, hot chili pepper, lettuce leaves (for lettuce wraps)
- Peel the papaya, then grate it. I used a hand grater, but you can use a box grater too. You want it to be shredded into julienne-style match stick pieces.
- Peel the carrot and repeat the same steps as above. Thinly shred purple cabbage. Mix shredded carrot and cabbage into papaya.
- Combine remaining ingredients and pour over the vegetables. Garnish with whatever ingredients you like! Eat as a side dish, or serve with whole lettuce leaves (like butter or manoa lettuce) and eat as a lettuce cup.