Thai Green Papaya Salad with Kelp Noodles

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Thai Green Papaya Salad with Kelp Noodles

So the other day my mouth randomly had a flavor flashback! It flashed back to my trip to Arizona for Amber’s Bachelorette weekend, back in May of this year. We went to True Food Kitchen and my friend Jackie ordered Thai Green Papaya Salad from their Spring Menu (they change seasonally) It had: Kelp Noodles, Green Papaya, Carrots, Avocado, Mint, Cashews, Sesame Seeds, and Red Chili Vinaigrette Dressing. I was totally craving it, sadly there is NO True Food Kitchen in Utah. (Hint hint, True Food Kitchen, for your future location opening!) So, my mind was set to determined mode! I needed to make copycat version of this dish and satisfy my cravings! So, of course I am going to share it with you!!
I got my Mint fresh from my garden, whoo hoo for that! Who doesn’t love fresh herbs, esp when it comes from your garden?

Copycat True Food Kitchen Green Papaya Salad with Kelp Noodles

Makes 4 medium sized bowls

Salad Ingredients:
One Package of Kelp Noodles (got them at Whole Food Market, often also at Asian Markets)
One Green Papaya (Sold at any Asian Market) Cut in half, seeded, and julienned
Two Large Carrots, julienned
½ Avocado, sliced
1 Cup of Cashews, crushed in tiny pieces
1 TBSP of Sesame Seeds
Spring of Mint

Red Chili Vinaigrette Dressing Ingredients:
3 TBSP of Sesame Oil
4 TBSP Rice Vinegar, I used two different flavors By Nakano (2 TBSP of Natural and 2 TBSP of Mango)
3 Tsp of Chili Garlic Sauce
2-3 Dashes of Ginger Powder
3 Tsp Maple Syrup (Grade B)
1 Dash of Sea Salt
Splash of Coconut Aminos (optional)

Instructions:
Combine all dressing ingredients in small container and put it aside to sit and let the the flavors merge while you prepare the rest of the dish.
Cut your Green Papaya in half, scoop out the seeds from the middle, then start julienne it. After you’re done with Green Papaya, (I only used one of the halves) work on your Carrots, but peel the skin off first, then julienne them.

Put your cashews in small ziplock bag and smash it into crumbles. Pull the mint leaves off the stem. Cut your avocado in 1/2 and thin slice it. Drain and Wash your Kelp Noodles as instructed on the package.

Now, let’s start building up your salad! Start your Kelp Noodles as the base, then start add the Green Papaya, Carrots, Avocado, and Mint leaves. Drizzle 1 TBSP (or more, lets be realistic) of the dressing then Sprinkle Sesame Seeds and crushed Cashews.

VISUAL LEARNERS MUST SEE THE PICS BELOW!

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JULIENNED CARROT

red chili vinaigrette

kelp noodles

mint

cashews

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Salad ingredients

Vegan GF Green Papaya Salad with Kelp Noodles

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