Ingredients

• 2 large garlic cloves, minced
• ⅓ cup fresh lime juice
• 1 tbsp raw honey
• Dulse or kelp to taste
• 2 small thin fresh red or green Asian chili peppers or serrano pepper, seeded and finely chopped
• 4 cups green papaya, peeled, seeded, and coarsely shredded in a food processor
• 2 carrots, finely shredded
• ⅔ cup cilantro leaves, washed well and spun dry
• 4 tbsp soaked pumpkin seeds, crushed

Description / Directions

In a blender or food processor mix garlic, lime juice, molasses, honey and seaweed.

In a bowl combine chili, papaya, carrot, and cilantro.

Add to the dressing, tossing well.

Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving.

Serve salad sprinkled with pumpkin seeds.