1 large green papaya, peeled, seeded, quartered lengthwise
1 small onion
2 large carrots
2-3 thin slices from a purple cabbage head, quartered
1/4 cup raw pumpkin seeds
1/3 cup fresh lime juice
3 tbsp liquid coconut amino
1 tbsp coconut palm sugar
1 large garlic clove, minced
dash of sea salt
Optional additions: cilantro, celery, parsley, basil, tomatoes, asparagus, spinach, chives, etc.
- 1. In a food processor, using the shredding blade, shred the green papaya, onion and carrots into toothpick shreds. Combine in a bowl, add the pumpkin seeds.
- 2. In a blender, combine the lime juice, coconut amino, coconut palm sugar, minced garlic and seal salt. Blend until the garlic is pulverized and all ingredients are blended well.
- 3. Add the lime juice mixture to the shredded vegetables and toss well. Refrigerates well for 3-4 days.