Kelp Noodle and Papaya Salad with Peanut Dressing

This is one of my FAVOURITE salad recipes, because it combines all of my must-have elements: it's healthy, crunchy, packed full of flavour and vegan. If you don't have kelp noodles you can substitute them for vermicelli, but I'd highly recommending trying to get your hands on some as they provide such a lovely texture to this crowd-pleaser. Make a big batch and enjoy it throughout the week, and definitely serve it at your next dinner party with some grilled tofu, smashed avocado and sweet potato fries. Yum!

Ingredients for the salad:

  • 270g papaya, thinly sliced into strips
  • 100g carrot, thinly sliced into strips
  • 160g red cabbage, thinly sliced into strips
  • 200g red capsicum, thinly sliced into strips
  • 40g green onion, finely chopped
  • 300g kelp noodles, rinsed in warm water
  • A handful of coriander, to taste
  • A handful of mint, to taste
  • 100g peanut, roasted and unsalted

Ingredients for the dressing:

  • 100g crunchy peanut butter (no sugar added)
  • 2 tbs sesame seeds
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, finely chopped
  • 1 tbs soy sauce
  • 2 tbs maple syrup
  • 1 1/2 tbs sesame oil
  • 2 tsp rice wine vinegar
  • A squeeze of lime juice

Vegan salad

Thai salad

Papaya salad

Healthy salad recipe

Peanut Dressing

 

Instructions for the salad:

  • Combine all ingredients into an extra large bowl and toss well to combine. 
  • If you're not planning on eating straight away, cover and store in the fridge until ready to serve before adding dressing. 

Instructions for the dressing:

  • Combine all ingredients and mix well using a spoon, to ensure the peanut butter is blended into the rest of the dressing.
  • Just before serving, add dressing to taste to the salad. Serve with tofu if desired. 

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