Orchid Lime Salad

Orchid Lime Salad

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July 24, 2013

Adapted from Whitewater Cooks with Friends

  • Makes: Serves lots.

Ingredients

Dressing

1/2 cup almond butter

1/4 cup canola oil

1/4 cup sweet chili sauce

1/4 cup rice vinegar

1/4 cup soy sauce or tamari

finely grated zest and juice of a lime

2 Tbsp. grated fresh ginger

1 Tbsp. sesame oil

1 Tbsp. maple syrup

4 garlic cloves, crushed

1/2 bunch cilantro, washed, dried and chopped

Salad

16 oz thin rice noodles

2 Tbsp. sesame oil

2 carrots, peeled and cut into matchsticks

1/2 long English cucumber, seeded and cut into matchsticks

1 red pepper, cut into matchsticks

2 cups bean sprouts, washed well

a few green onions, chopped

toasted sesame seeds or salted peanuts

Directions

1Put all of the dressing ingredients, including the chopped stems of cilantro but not the leaves, into the bowl of a blender or food processor and pulse until smooth.

2Meanwhile, cook or soak the rice noodles according to the package directions; drain well and rinse with cold water. Transfer to a large bowl and toss with the sesame oil.

3Add the reserved cilantro leaves, carrots, cucumber, red pepper, bean sprouts and onions; drizzle generously with dressing and toss with tongs to combine. Sprinkle with sesame seeds or chopped salted peanuts and serve.

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