Green papaya kelp noodle salad

Green papaya kelp noodle salad

Green papaya kelp noodle salad

This super delicious recipe with exotic flavours is one that will get the table talking. The tang, crunch and spices will be savoured in every mouthful.

SERVES:  4 PREP TIME:  35 mins


  • 1 packet kelp noodles
  • 1 teaspoon sesame oil
  • 1 teaspoon chilli flakes
  • 1 small green papaya, peeled and finely grated
  • 2 cups shredded green or red cabbage
  • 3 spring onions, sliced
  • 1 cup bean sprouts (reserve a small handful for topping)
  • 1 cup fresh coriander, chopped
  • ¾ cup fresh mint leaves (reserve a few leaves for topping)
  • ¼ cup dulse flakes


  • ½ cup tahini
  • 4 tablespoons lime or lemon juice
  • 1 tablespoon honey or maple syrup (optional)
  • 1 garlic clove, minced
  • ¼ cup extra virgin olive oil
  • 1 teaspoon sesame oil
  • 2 tablespoons tamari or water


  • a few bean sprouts
  • a few fresh mint leaves
  • ¼ cup dry toasted seeds


  1. Cook the noodles as instructed on the packet, drain, allow to cool and toss with sesame oil and chilli flakes.
  2. Add the remaining ingredients and gently mix through.
  3. Blend the dressing ingredients until smooth and drizzle generously over the salad.
  4. Garnish with toppings prior to serving.


  • Add more water as needed to the dressing to reach your desired consistency
  • Try using any green leaves e.g. romaine lettuce, wild rocket or dandelion leaves or replace mint with vietnamese or thai mint leaves
  • Choose a papaya that is green and hard for shredding, a riper one can be cut into cubes

Dietary Requirements 

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Egg Free  |  Nut Free  |  Vegetarian

Filed under

Dairy freeGluten free

  • By Unimed Living

  • Photography: Natalie Hawthorne

    Passionate cook and photographer