Prep Time: 10 min. | Servings: 2 | Difficulty: Easy
4 cherry tomatoes
2 chili peppers
1 1/2 tbs. of Bragg’s Liquid Aminos
1 clove of garlic
2 cups of shredded carrots
2 cups of shredded green papaya
4 green beans
1/2 bunch of cilantro
1 leaf of napa cabbage
1 1/2 tbs of coconut sugar
2 tbs. Ecuadorian organic peanuts
Cheese grader or papaya shredder
A regular blender
Stainless steel bowls
Place Ecuadorian peanuts in a bowl. Peanuts from the United States are filled with fungi and allergenic substances. You can find Ecuadorian peanuts on most health food stores.
Remove the green papaya’s peel with a sharp knife. Using a regular cheese grater with large sized holes or an actual papaya shredder, grade the green papaya into a large bowl. If you see the seeds you went too far. Stop and start shredding another section of the papaya. Set aside the seeds on a separate bowl.
Peel the clove of garlic and place it inside a large mortar or pestle. Crush the garlic.
Slice the cherry tomatoes in half and add them to the garlic.
Remove the tips from each green bean, cut them in thirds, add them to the mortar or pestle and keep crushing.
Motion enough times to bruise the beans and get the juice out of the tomatoes.
Remove the stems from the chili peppers, add them to the mortar or pestle and crush them — depending on how hot you like your salad, crush it a little for milder spiciness and a lot for hotter.
Place the mixture in the stainless steel bowl with the papaya and combine the peanuts and cilantro (leaves only). You can use two forks to mix it all together.
Using a blender, blend the Bragg’s Liquid Aminos, the lime juice, the coconut sugar. Pour this sauce over the salad and mix it some more.
Serve with a leaf of napa cabbage and some Thai basil leaves.