Orchid Lime Salad - Dinner With Julie

Orchid Lime Salad


July 24, 2013

Adapted from Whitewater Cooks with Friends

  • Makes: Serves lots.



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


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


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.