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Green Papaya Salad
By Chef Ida Rodriguez


2 cloves Organic Garlic (large size cloves) forced through a garlic press 
1/3 cup Organic Lime juice freshly squeezed 
3 tablespoons Fish Sauce 
1 tablespoon Sugar plus 
1 teaspoon 
2 small thin Asian Chile 1 or 2 inches long (red or green chiles) or Serrano chile or to taste seeded and finely chopped (wear rubber gloves) 
1 1/2 pounds Green Papaya peeled seeded and coarsely shredded in a food processor (about 4 cups) 
2 Organic Carrots finely shredded 
2/3 cup Cilantro leaves washed well and spun dry 
1 tablespoon Roasted Peanuts (Cacahuates Tostados) crushed 
1 pint Organic Cherry Tomatoes cut in half 


In a large bowl, whisk together the pressed garlic, lime juice, fish sauce, and sugar, and blend until the sugar is dissolved. 

Add chile, papaya, carrot, and cilantro to the dressing, tossing well. 

Lightly toss in cherry tomato halves. 

Salad may be made 2 hours ahead and chilled, covered. 

Bring salad to room temperature before serving. 

Serve salad sprinkled with peanuts.