You can substitute a mix of green & red cabbage with a sprinkling of grated carrot for the green papaya.
2 fresh green serrano chilies, deseeded & chopped
1 tablespoon garlic, coarsely chopped
1 tablespoon shallots, coarsely chopped
1 small, hard green unripe papaya, chopped (about 2 cups)
2 teaspoon agave syrup
½ teaspoon salt
½ teaspoon Nama shoyu
3 tablespoon fresh tomatoes, chopped
½ lime, quartered
1 tablespoon raw peanuts, chopped (optional)
In a mortar, grind the chilies, garlic and shallots, until broken down, but not mushy.
Add the papaya, and pound until the shreds become soft.
Add the agave, salt and shoyu, one at a time, pounding a little each time. Squeeze the juice from the lime into this, then throw in the quarters.
Add the tomatoes, and pound for a minute, mixing as you go to stir in the tomato juice.
Taste test the liquid – it should be a good mix of sour, hot, salty and sweet. Using a slotted spoon, transfer to a serving dish, pour a little of the sauce over the top. Then sprinkle with the chopped peanuts, if using.
(If you don’t have a mortar and pestle: put the papaya in a bag & hit it with a rolling pin! Blend the chili, garlic, shallots, sugar, salt and shoyu in a blender a little. Mix with the tomato and papaya. Squeeze in the lime juice, then crush the whole lot by hand a little to release the tomato juice.)